Advertisement

Physical Modifications of Starch

  • Zhongquan Sui
  • Xiangli Kong

Table of contents

  1. Front Matter
    Pages i-x
  2. Anil Gunaratne
    Pages 15-36
  3. Tianming Yao, Zhongquan Sui, Srinivas Janaswamy
    Pages 37-49
  4. Yan Hong, Xingxun Liu
    Pages 51-61
  5. Xiangli Kong
    Pages 63-96
  6. Kao Wu
    Pages 97-117
  7. Junrong Huang, Huayin Pu, Qi Yang
    Pages 119-133
  8. Zhaofeng Li
    Pages 135-154
  9. Xingxun Liu, Enpeng Li, Yu Jiang, Yu Tian
    Pages 155-174

About this book

Introduction

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. 

Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch.

Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. 

Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.

Keywords

Starch Physical modification physicochemical properties starch morphology Safe food

Editors and affiliations

  • Zhongquan Sui
    • 1
  • Xiangli Kong
    • 2
  1. 1.Department of Food Science & EngineeringShanghai Jiaotong UniversityShanghaiChina
  2. 2.Institute of Nuclear Agricultural ScienceZhejiang UniversityHangzhouChina

Bibliographic information