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Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches
Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated...
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| Published in: | Polymers (Basel) |
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| Main Authors: | , , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8073360/ https://ncbi.nlm.nih.gov/pubmed/33919514 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym13081325 |
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