e-Polymers
(Jan 2023)
Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)
- Lim Xiao Xian,
- Zulkurnain Musfirah,
- Yussof Nor Shariffa,
- Utra Uthumporn
Affiliations
- Lim Xiao Xian
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Zulkurnain Musfirah
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Yussof Nor Shariffa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Utra Uthumporn
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- DOI
-
https://doi.org/10.1515/epoly-2022-8090
- Journal volume & issue
-
Vol. 23,
no. 1
pp.
139
– 55
Abstract
Read online
Pre-treatments of dry heating, acetylation, and acid modification could enhance the emulsifying potential of OSA-modified starch.
Keywords
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