Characterization of Different Starches Oxidized by Hypochlorite
By D. Kuakpetoon, Ya‐Jane Wang. 2001
306 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/76ef54c389123fc480540bc5a327babce4d27046
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Characterization of physicochemical properties of hypochlorite- and peroxide-oxidized cassava starches (2010, methodology): “The decrease in viscosity of hypochlorite- and peroxide-oxidized starches can be attributed to the oxidative cleavage of starch chains, resulting in starch with the lower molecular size (Kuakpetoon & Wang, 2001; Rutenberg & Solarek, 1984).”
- Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “SEM has been widely used to study starch granule morphology, both in native and Ox starches from corn, rice and potato [195] and cocoyam starches [147].”
- Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films (2015, background): “…rawmaterial, abundant and available in all the world, and shows properties that are modifiable from the physical (Zavareze & Dias, 2011), chemical (Kuakpetoon & Wang, 2001; Menzel et al., 2013) and enzymatic (LeCorre, Vahanian, Dufresne, & Bras, 2012; Rajan & Abraham, 2006) or combined (Spier,…”