Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite

By Ya‐Jane Wang, Linfeng Wang. 2003

283 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/d637ca84088199ced98218812f26968dc795c103

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. K. Sangseethong
2. Klanarong Sriroth
3. N. Termvejsayanon

In Nutrition and Dietetics

1. K. Sangseethong
2. Klanarong Sriroth
3. N. Termvejsayanon

Citations in the corpus

• Characterization of physicochemical properties of hypochlorite- and peroxide-oxidized cassava starches (2010, background): “These results also support the previous study which reported that amylose was more susceptible to hypochlorite oxidation than amylopectin (Kuakpetoon & Wang, 2006; Wang & Wang, 2003).”