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《Modern Food Science and Technology》 2009-10
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Physicochemical Properties of Stearate Cassava Starch dextrine

XU Zhong-yue, LUO Zhi-gang, HE Xiao-wei (Light and Chemical Industry Institute, South China University of Technology, Guangzhou 510640, China)  
Stearate cassava starch dextrine was prepared by cassava starch and the properties of stearate starch dextrine were also investigated in this paper. The results showed that physicochemical properties of cassava starch dextrine were significantly changed after acidolysis and esterify. Compared with the native starch, the solubility, transparency, emulsifying stability, as well as freezing thawing stability of Stearate cassava starch dextrine increased, while the viscosity of the paste decreased.
【Fund】: 高等学校博士学科点专项科研基金(20070561078);; 广东省产学研结合项目(2007B090400003);; 广东省科技攻关项目(2008B021100016)
【CateGory Index】: TS231
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