| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7595218 | Food Chemistry | 2015 | 26 Pages |
Abstract
Properties of the produced adipates depended on both the concentration of paste used to produce retrograded starch and the degree of substitution with adipic acid residues. Solubility in water and swelling power of the cross-linked preparations of retrograded starch, as well as pasting temperature and viscosity of produced pastes, all decreased along with the increasing degree of substitution with adipic acid residues.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Kapelko, T. ZiÄba, A. Michalski, A. Gryszkin,