New Derivatives of Modified Starch for Food Technology
Emilia Konował,
Joanna Sulej-Chojnacka,
Krystyna Prochaska
Abstract:The food industry extensively uses chemically modified starches and their hydrolysates, which is mainly due to their emulsification ability. Therefore, it becomes inevitable to develop new starch derivatives, including modified starch hydrolysates, and effective preparation methods to meet the increasing demands of producers, consumers, and technology. This study comprehensively researches the physical, chemical, and functional properties (such as the water-binding capacity, swelling power, solubility, and fat… Show more
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