Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches

Effect of oxidation and crosslinking on functional, rheological and thermal properties of oat and apple starches

Oat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of sodium tripolyphosphate and 11 g of sodium trimetaphosphate to obtain doubly modified starches (OCOa and...

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Bibliographic Details
Main Authors: Juan Pedro Sida-Arreola, Paul Baruk Zamudio-Flores, Rogelio Calderón-Loera, Vicente Espinosa-Solis, Gilber Vela-Gutiérrez, Glenda Pacheco-Vargas, Alma Iveth Sáenz-Mendoza, María Hernández-González, Haydee Yajaira López-De la Peña, Alejandro Aparicio-Saguilán, Marisol Patricia Castro-Mendoza, Adalberto Ortega-Ortega
Format: Article
Language:English
Published: College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates 2024-05-01
Series:Emirates Journal of Food and Agriculture
Subjects:
Oxidized starch
freeze/thaw stability
swelling/s
Online Access:https://ejfa.pensoft.net/article/119658/download/pdf/

Internet

https://ejfa.pensoft.net/article/119658/download/pdf/

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