UNDERSTANDING THE MECHANISM OF CROSS-LINKING AGENTS (POCL3, STMP, AND EPI) THROUGH SWELLING BEHAVIOR AND PASTING PROPERTIES OF CROSS-LINKED WAXY MAIZE STARCHES

By Julie B. Hirsch, J. Kokini. 2002

169 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a8b90bdd5d9f9e22eda5f599596d2e16ad453b2c

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

1. A. O. Ashogbon
2. E. Akintayo

In Nutrition and Dietetics

1. A. O. Ashogbon
2. E. Akintayo

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “The chemical and functional properties achieved by modified starches depend, inter alia, on starch source, reaction conditions (reactant concentration, pH, reaction time, and the present of catalyst), type of substituent, degree of substitution (DS), and the distribution of the substituents in the s”