The preparation and characterisation of a series of chemically modified potato starches

By J. Fang, P. Fowler, J. Tomkinson, C. Hill. 2002

504 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/cb3ccd7e0aa652d236e81ea1bee5659457b3c96a

How researchers see this paper

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In Biomaterials

1. A. Dadkhah
2. H. Namazi
3. A. Gandini
4. A. G. Cunha

In Nutrition and Dietetics

1. A. O. Ashogbon
2. E. Akintayo
3. A. Gandini
4. A. G. Cunha

Citations in the corpus

• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “Furthermore, high DS Ac starches can have very different properties such as hydrophobicity, melt processibilty and a number of non-food applications, such as tablet binders, hot melt adhesion, coating, cigarette filters, biodegradable packaging materials and pharmaceutical aspects have been suggeste”
• HYDROPHOBICALLY MODIFIED STARCH USING LONG-CHAIN FATTY ACIDS FOR PREPARATION OF NANOSIZED STARCH PARTICLES (2011, background): “Starch esters are a kind of modified starch, which is synthesized with various reactants, such as acid anhydrides, Octenyl Succinic Anhydride (OSA), dodecenyl succinic anhydride (DDSA) fatty acids and fatty acid chlorides [1–5].”