Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties

Marzieh Mirzaaghaei; Ali Nasirpour; Javad Keramat; Sayed Amir Hossein Goli; Mohammad Dinari; Stéphane Desobry; Alain Durand

doi:10.1016/j.foodchem.2022.133293

Journal Articles Food Chemistry Year : 2022

Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties

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Marzieh Mirzaaghaei

Function : Author

Food Science and Technology Department, College of Agriculture, Isfahan University of Technology

Ali Nasirpour

Function : Author

Food Science and Technology Department, College of Agriculture, Isfahan University of Technology

Javad Keramat

Function : Author

Food Science and Technology Department, College of Agriculture, Isfahan University of Technology

Sayed Amir Hossein Goli

Function : Author

Food Science and Technology Department, College of Agriculture, Isfahan University of Technology

Mohammad Dinari

Function : Author

University of Isfahan

Stéphane Desobry

Function : Author
PersonId : 769962
ORCID : 0000-0002-8992-4845
IdRef : 083688196

Laboratoire d'Ingénierie des Biomolécules

Alain Durand

Function : Author

Laboratoire de Chimie Physique Macromoléculaire

Keywords

waxy maize starch fatty acid chloride modification esterification emulsifying properties degree of substitution

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Life Sciences [q-bio]

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https://hal.univ-lorraine.fr/hal-03880886

Submitted on : Thursday, December 1, 2022-2:12:17 PM

Last modification on : Thursday, April 11, 2024-1:08:15 PM

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hal-03880886 , version 1 (01-12-2022)

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HAL Id : hal-03880886 , version 1
DOI : 10.1016/j.foodchem.2022.133293

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Marzieh Mirzaaghaei, Ali Nasirpour, Javad Keramat, Sayed Amir Hossein Goli, Mohammad Dinari, et al.. Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties. Food Chemistry, 2022, 393, pp.133293. ⟨10.1016/j.foodchem.2022.133293⟩. ⟨hal-03880886⟩

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Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties

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