Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, William Scott Whiteside
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Recent advancements in cross-linked starches for food applications- a review
The industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linkin...
期刊介绍：
The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications.
The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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