Properties of butyrylated lotus seed starch with butyryl groups at different carbon positions
Xin Li, Wei Chen, David Mahoudjro Bodjrenou, Meihua Huang, Yi Zhang, Baodong Zheng, Hongliang Zeng
Topics & Concepts
StarchCrystallinityFourier transform infrared spectroscopyResistant starchChemistryAqueous solutionThermogravimetric analysisMaterials scienceNuclear chemistryFood scienceChemical engineeringOrganic chemistryCrystallographyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology