Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches
Chuangchuang Zhang, Mengting Ma, Yijuan Xu, Zekun Xu, Zhongquan Sui, Harold Corke
Topics & Concepts
Succinic anhydrideGranule (geology)StarchPotato starchModified starchChemical engineeringChemistryMaterials scienceRheologyCrystallinityViscosityFood sciencePolymer chemistryComposite materialEngineeringFood composition and propertiesNanocomposite Films for Food PackagingPolysaccharides Composition and Applications