Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties
Joint Authors
Tian, Shuangqi
Chen, Zhicheng
Yang, Yingqi
Wang, Yanbo
Chen, Yimei
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-11-12
Country of Publication
Egypt
No. of Pages
7
Abstract EN
As a recyclable natural material, starch is an important raw material in food and other fields.
The native starch by esterification could improve the performance of the original starch and expand its range of application.
This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough.
At the same time, it forecasts the trend of starch esters and application prospect in the future research.
American Psychological Association (APA)
Tian, Shuangqi& Chen, Yimei& Chen, Zhicheng& Yang, Yingqi& Wang, Yanbo. 2018. Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185031
Modern Language Association (MLA)
Tian, Shuangqi…[et al.]. Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties. Journal of Food Quality No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1185031
American Medical Association (AMA)
Tian, Shuangqi& Chen, Yimei& Chen, Zhicheng& Yang, Yingqi& Wang, Yanbo. Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185031
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185031
