Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch
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Title
Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 2, Pages 298-304
Publisher
Wiley
Online
2014-07-21
DOI
10.1111/ijfs.12626
References
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- Physicochemical and structural characteristics of cross-linked banana starch using three cross-linking reagents
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- Preparation of crosslinked starch microspheres and their drug loading and releasing properties
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- Preparation and properties of octenyl succinic anhydride modified potato starch
- (2008) Ruan Hui et al. FOOD CHEMISTRY
- Development of self-assembled bacterial cellulose–starch nanocomposites
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- Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites
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- Film and pharmaceutical hard capsule formation properties of mungbean, waterchestnut, and sweet potato starches
- (2007) Ho J. Bae et al. FOOD CHEMISTRY
- The use of ultrasonics for nanoemulsion preparation
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