Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
Madai López-Silva, Edith Agama‐Acevedo, H. Yee‐Madeira, Luís A. Bello‐Pérez, José Álvarez‐Ramírez
Topics & Concepts
CrystallinityExtrusionSuccinic anhydrideStarchSuccinic acidChemistryStarch gelatinizationFourier transform infrared spectroscopyAmyloseChemical engineeringScanning electron microscopeMaterials scienceOrganic chemistryCrystallographyComposite materialEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications