Research Progress on Preparation of Porous Starch and Its Application in Food Field

Research Progress on Preparation of Porous Starch and Its Application in Food Field

The porous starch is prepared using physical, chemical or enzymatical methods, possessing the characteristic of high porosity, high surface area and adsorption capacity. The porous starch possesses a functional performance and application prospect due to the porous structure, and the structural and...

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Bibliographic Details
Main Authors: Meixiang YAO, Liyuan RONG, Chengyuan WANG, Xiuying HAN, Ying JING, Jianhua XIE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-10-01
Series:Shipin gongye ke-ji
Subjects:
porous starch
preparation method
food application
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110199

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