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Preparation, characterization, physicochemical property and potential application of porous starch: A review

Jiahui Chen1, Yuexi Wang2, Jun Liu3

  • 1College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing 210095, China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

International Journal of Biological Macromolecules
|February 12, 2020
PubMed

Keywords:
ApplicationsPhysicochemical propertyPorous starchPreparation methodStructural characterization

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