Recent advancements in cross-linked starches for food applications- a review

Recent advancements in cross-linked starches for food applications- a review

The industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linking of starches adds intra and inter-molecular bonds at various locations in the starch molecule that res...

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Bibliographic Details
Main Authors: Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, William Scott Whiteside
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:International Journal of Food Properties
Subjects:
Modifications
cross-linking
epichlorohydrin
STMP
STPP
pasting
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2024.2318427

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