A Comparative Study of the Characteristics of Cross-Linked, Oxidized and Dual-Modified Rice Starches

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Xiao, Hua-Xi; Lin, Qin-Lu; Liu, Gao-Qiang; Yu, Feng-Xiang;
(2012)
  • Publisher: Molecular Diversity Preservation International
  • Journal: Molecules (issn: 1420-3049)
  • Related identifiers: doi: 10.3390/molecules170910946
  • Subject: oxidized starch | rice starch | cross-linked starch
    mesheuropmc: food and beverages
Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively. Two dual-modified rice starch samples (oxidized cross-linked rice starch and cross-linked oxidized rice starch) were obta... View more
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