Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties

By S. Wattanachant, Kharidah Muhammad, D. M. Hashim, R. Rahman. 2003

139 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a7edfe95fccc78d59dd5906e28596d6014e90c71

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Citations in the corpus

• Citric acid cross-linking of starch films (2010, background): “…trimetaphosphate, sodium tripolyphosphate, epichlorohydrin, and 1,2,3,4-diepoxybutane, to improve the mechanical properties and water stability of starch products (Hirsch and Kokini, 2002; Kunaik and Marchessault, 1972; Seker and Hanna, 2006; Simkovic et al., 2004; Wattanachant et al., 2003).”