2005•Food ScienceRequires access

Preparation and Properties of the Corn Crosslinking-Oxidized and Compounded Modified Starch

Yongsheng Chen

Abstract

The preparation and properties of crosslinking-oxidized compound modified starch were studied.The result showed that the product after being compounded modified obtained good paste stability, high trans-parency, anti-retrogradation and anti-freezing properties. So the product would have good application potentiality in food industry.

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Available abstract

Key concepts: Retrogradation (starch), Starch, Corn starch, Modified starch, Food science, Chemical engineering, Chemistry, Materials science