Published Date
Print publication date: 15 Oct 2015
Copyright Year:2016
Print ISBN: 978-1-84973-979-5
PDF eISBN: 978-1-78262-279-6
EPUB eISBN: 978-1-78262-737-1
Author
Wei Wang, Hong Yang and Min Cui
Previo
Abstract
Blending of starch with other additives or ingredients, such as hydrocolloids and salt, is a common application in the food industry. Additives not only change the physicochemical properties of starch, but also improve the quality of starch-based products. This chapter provides an overview of recent progress in the interaction between starch and its additives. It includes the effect of additives on the properties of starch, the mechanism of the interactions between starch and additives and recent applications of additives in starch-based products.
For further details log on website :
http://pubs.rsc.org/en/content/chapter/bk9781849739795-00403/978-1-78262-279-6
Print publication date: 15 Oct 2015
Copyright Year:2016
Print ISBN: 978-1-84973-979-5
PDF eISBN: 978-1-78262-279-6
EPUB eISBN: 978-1-78262-737-1
DOI:10.1039/9781782622796-00403
Author
Wei Wang, Hong Yang and Min Cui
PrevioBlending of starch with other additives or ingredients, such as hydrocolloids and salt, is a common application in the food industry. Additives not only change the physicochemical properties of starch, but also improve the quality of starch-based products. This chapter provides an overview of recent progress in the interaction between starch and its additives. It includes the effect of additives on the properties of starch, the mechanism of the interactions between starch and additives and recent applications of additives in starch-based products.
For further details log on website :
http://pubs.rsc.org/en/content/chapter/bk9781849739795-00403/978-1-78262-279-6
No comments:
Post a Comment