Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures.

Ren, Fei; Liu, Xingkai; Xie, Fengwei; Wang, Shujun

Ren, Fei; Liu, Xingkai; Xie, Fengwei; Wang, Shujun.

Afiliación

Ren F; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China.
Liu X; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China.
Xie F; Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom. Electronic address: dx335@bath.ac.uk.
Wang S; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Technology, Tianjin University of Science & Technology, 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology

Carbohydr Polym ; 345: 122560, 2024 Dec 01.

Article en En | MEDLINE | ID: mdl-39227099

Palabras clave

Aqueous choline acetate; Starch chemical modification; Starch gel properties; Starch paste viscosity; Starch phase transition

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article País de afiliación: China

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google