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Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification

Xiaoyun Zhao1, Lingjun Zeng2, Qilin Huang1

  • 1College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.

Food Chemistry
|April 3, 2022
PubMed

Keywords:
Acetylated starchCross-linked starchOil modificationPhysicochemical propertiesStructureTapioca starch

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