Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification
Xiaoyun Zhao, Lingjun Zeng, Qilin Huang, Binjia Zhang, Jiaqi Zhang, Xing Wen
Topics & Concepts
AmyloseEmulsionStarchChemical engineeringChemistryModified starchFood scienceGranule (geology)Organic chemistryPolymer chemistryMaterials scienceComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology