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Effect of CaCl2 pre-treatment on the succinylation of potato starch

Jinwei Wang1, Fei Ren1, Hongjie Huang1

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.

Food Chemistry
|March 24, 2019
PubMed

Keywords:
CaCl(2) pre-treatmentFunctional propertiesOSA-starchSuccinylation

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