Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties - Université de Lorraine
Article Dans Une Revue Food Chemistry Année : 2022

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

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

Soumis le : jeudi 1 décembre 2022-14:12:17

Dernière modification le : jeudi 11 avril 2024-13:08:15

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

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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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