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Ulya HN, Devara HR, Wardhani DH, Chusnullita A, Purwati D, Aryanti N. Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.03622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.
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Sudheesh C, Sunooj KV, George J. Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility. Int J Biol Macromol 2018; 125:1084-1092. [PMID: 30579896 DOI: 10.1016/j.ijbiomac.2018.12.179] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/03/2018] [Accepted: 12/19/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of food science and technology, Pondicherry university, Puducherry 605014, India
| | | | - Johnsy George
- Food Engineering and Packaging division, Defence food research laboratory, Mysore 570011, India
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Omosebi MO, Osundahunsi OF, Fagbemi TN. Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem 2018. [DOI: 10.1111/jfbc.12508] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mary Omolola Omosebi
- Department of Food Science and Technology; Mountain Top University; Prayer City Nigeria
| | | | - Tayo Nathaniel Fagbemi
- Department of Food Science and Technology; Federal University of Technology; Akure Nigeria
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Włodarczyk-Stasiak M, Mazurek A, Kowalski R, Pankiewicz U, Jamroz J. Physicochemical properties of waxy corn starch after three-stage modification. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Shaikh M, Ali TM, Hasnain A. Effects of different modification reagents on functional properties of pearl millet starches. STARCH-STARKE 2016. [DOI: 10.1002/star.201600142] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Marium Shaikh
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology; University of Karachi; Karachi Pakistan
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Ali TM, Hasnain A. Physicochemical, morphological, thermal, pasting, and textural properties of starch acetates. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057842] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Shubeena, Wani IA, Gani A, Sharma P, Wani TA, Masoodi FA, Hamdani A, Muzafar S. Effect of acetylation on the physico-chemical properties of Indian Horse Chestnut (Aesculus indicaL.) starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400156] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shubeena
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Paras Sharma
- Institute of Biotechnology; Amity University of Rajasthan; Jaipur India
| | - Touseef Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | | | - Afshan Hamdani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Sabeera Muzafar
- Department of Food Science & Technology; University of Kashmir; Srinagar India
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Zhang FL, Liang Y, Tan CP, Lu YM, Cui B. Research on the water-holding capacity of pork sausage with acetate cassava starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201400006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fa-ling Zhang
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Yan Liang
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Cong-ping Tan
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Yan-min Lu
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Bo Cui
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
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Hayat I, Ahmad A, Masud T, Ahmed A, Bashir S. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Crit Rev Food Sci Nutr 2014; 54:580-92. [PMID: 24261533 DOI: 10.1080/10408398.2011.596639] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.
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Affiliation(s)
- Imran Hayat
- a Department of Food Technology , University of Poonch Rawalakot 12350 , Azad Kashmir , Pakistan
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Wang Y, Ju B, Zhang S. Viscosity properties of acetylated carboxymethyl starch. Carbohydr Polym 2012; 90:696-702. [DOI: 10.1016/j.carbpol.2012.05.099] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2012] [Revised: 05/14/2012] [Accepted: 05/30/2012] [Indexed: 11/25/2022]
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Liu J, Ming J, Li W, Zhao G. Synthesis, characterisation and in vitro digestibility of carboxymethyl potato starch rapidly prepared with microwave-assistance. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.05.061] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Singh H, Sodhi NS, Singh N. Structure and Functional Properties of Acetylated Sorghum Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.483633] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ali TM, Hasnain A. Functional and Morphological Characterization of Low-Substituted Acetylated White Sorghum (Sorghum bicolor) Starch. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2011. [DOI: 10.1080/1023666x.2011.562690] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Singh H, Chang YH, Sodhi NS, Singh N. Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201000135] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Xia L, Wenyuan G, Qianqian J, Luqi H, Changxiao L. Study on the morphology, crystalline structure, and thermal properties of Fritillaria ussuriensis Maxim. starch acetates with different degrees of substitution. STARCH-STARKE 2010. [DOI: 10.1002/star.201000055] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Yadav BS, Sharma A, Yadav RB. Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers. Journal of Food Science and Technology 2010; 47:84-8. [PMID: 23572606 DOI: 10.1007/s13197-010-0020-6] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2008] [Accepted: 05/21/2009] [Indexed: 11/28/2022]
Abstract
Resistant starch (RS) content was determined in the conventionally boiled (H1) and pressure-cooked (H2) cereals, legumes and tubers using enzymatic method. Both H1 and H2 legumes contained higher amount of RS as compared to cereals and tubers. H1 and H2 lentils showed highest RS content of 5.0 and 4.9% (dwb), respectively. Higher RS content in legumes can be attributed to the presence of intact tissue/cell structures enclosing starch granules and high level of amylose (26-33%) and high content of viscous soluble dietary fiber components. The decrease in RS content of H2 foods in comparison to H1 counterparts (maximum decrease of 15% in pea) might have occurred due to changes in cell wall integrity of H2 foods and this could result in increased accessibility of starch to amylolytic enzymes.
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Affiliation(s)
- B S Yadav
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, 125 055 India
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Chung HJ, Shin DH, Lim ST. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.006] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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A comparative study of Indian rice starches using different modification model solutions. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.03.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hoover R, Hannouz D, Sosulski FW. Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze-Thaw Stability of Field Pea (Pisum sativum
cv Trapper) Starch. STARCH-STARKE 2006. [DOI: 10.1002/star.19880401005] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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22
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Sodhi NS, Singh N. Characteristics of acetylated starches prepared using starches separated from different rice cultivars. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.09.018] [Citation(s) in RCA: 127] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Saartrat S, Puttanlek C, Rungsardthong V, Uttapap D. Paste and gel properties of low-substituted acetylated canna starches. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.05.024] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00180-2] [Citation(s) in RCA: 188] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wilkins MR, Wang P, Xu L, Niu Y, Tumbleson ME, Rausch KD. Variability of Reaction Efficiencies and Pasting Properties of Acetylated Dent Corn Starch from Various Commercial Hybrids. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.1.72] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. R. Wilkins
- Graduate fellow, academic professional, research specialist, academic professional, and assistant professor, respectively; Agricultural Engineering, University of Illinois, Urbana, IL 61801
| | - P. Wang
- Graduate fellow, academic professional, research specialist, academic professional, and assistant professor, respectively; Agricultural Engineering, University of Illinois, Urbana, IL 61801
| | - L. Xu
- Graduate fellow, academic professional, research specialist, academic professional, and assistant professor, respectively; Agricultural Engineering, University of Illinois, Urbana, IL 61801
| | - Y. Niu
- Graduate fellow, academic professional, research specialist, academic professional, and assistant professor, respectively; Agricultural Engineering, University of Illinois, Urbana, IL 61801
| | - M. E. Tumbleson
- Professor, Veterinary Biosciences, University of Illinois, Urbana, IL 61801
| | - K. D. Rausch
- Graduate fellow, academic professional, research specialist, academic professional, and assistant professor, respectively; Agricultural Engineering, University of Illinois, Urbana, IL 61801
- Corresponding author. E-mail: . Phone: 217-265-0697. Fax: 217-244-0323
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Li J, Vasanthan T. Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00230-2] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Phillips DL, Liu H, Pan D, Corke H. General Application of Raman Spectroscopy for the Determination of Level of Acetylation in Modified Starches. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.3.439] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- David Lee Phillips
- Dept. of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Huijun Liu
- Dept. of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Duohai Pan
- Dept. of Chemistry, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Harold Corke
- Dept. of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong
- Corresponding author: E-mail: Fax: +852 2858 3477
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Lee Phillips D, Pan DH, Liu H, Corke H. Raman Spectroscopic Determination of the Percent of Acetylation in Modified Wheat Starch. ANAL LETT 1998. [DOI: 10.1080/00032719808005288] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Liu H, Ramsden L, Corke H. Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohydr Polym 1997. [DOI: 10.1016/s0144-8617(97)00130-6] [Citation(s) in RCA: 85] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Vasanthan T, Sosulski FW, Hoover R. The Reactivity of Native and Autoclaved Starches from Different Origins Towards Acetylation and Cationization. STARCH-STARKE 1995. [DOI: 10.1002/star.19950470404] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Yook C, Sosulski F, Saskatoon PRB. Effects of Cationization on Functional Properties of Pea and Corn Starches. STARCH-STARKE 1994. [DOI: 10.1002/star.19940461007] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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KIM HAKRYANG, ELIASSON ANNCHARLOTTE. CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS-LINKING. J Texture Stud 1993. [DOI: 10.1111/j.1745-4603.1993.tb00044.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Kim HR, Eliasson AC. The influence of molar substitution on the thermal transition properties of hydroxypropyl potato starches. Carbohydr Polym 1993. [DOI: 10.1016/0144-8617(93)90163-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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ELIASSON ANNCHARLOTTE, KIM HAKRYANG. CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY. J Texture Stud 1992. [DOI: 10.1111/j.1745-4603.1992.tb00526.x] [Citation(s) in RCA: 94] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Stute R. Eigenschaften und Anwendungsmöglichkeiten von Erbsenstärken. Teil 1: Eigenschaften. STARCH-STARKE 1990. [DOI: 10.1002/star.19900420505] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Sosulski F, Waczkowski W, Hoover R. Chemical and Enzymatic Modifications of the Pasting Properties of Legume Starches. STARCH-STARKE 1989. [DOI: 10.1002/star.19890410404] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Östergård K, Björck I, Gunnarsson A. A Study of Native and Chemically Modified Potato Starch. Part I: Analysis and Enzymic Availabilityin vitro. STARCH-STARKE 1988. [DOI: 10.1002/star.19880400206] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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41
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Craig SAS, Seib PA, Jane JL. Differential Scanning Calorimetry Properties and Paper-Strength Improvement of Cationic Wheat Starch. STARCH-STARKE 1987. [DOI: 10.1002/star.19870390507] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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