Crosslinking of starch and its effect on viscosity behaviour

Please use this identifier to cite or link to this item: http://10.1.7.192:80/jspui/handle/123456789/8488

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DC Field	Value	Language
dc.contributor.author	Shah, Nimish	-
dc.contributor.author	Mewada, Rajubhai K.	-
dc.contributor.author	Mehta, Tejal	-
dc.date.accessioned	2019-07-17T11:37:44Z	-
dc.date.available	2019-07-17T11:37:44Z	-
dc.date.issued	2015	-
dc.identifier.issn	2191-0235	-
dc.identifier.uri	http://10.1.7.192:80/jspui/handle/123456789/8488	-
dc.description	Review in Chemical Engineering; Vol. 32, No. 2; January 2016:1 - 6	en_US
dc.description.abstract	Starch is a widely used component in the food industry. Native starch does not have the desired properties, so it is modified according to the required properties. Out of different methods, crosslinking is one of the widely used ones. There are different crosslinking agents available. The method and mechanism of widely used crosslinking agents like phosphorous oxychloride, adipate and epichlorohydrin are discussed and compared. When starch is crosslinked, its properties vary. The extent of crosslinking can be predicted with the help of properties like viscosity and swelling. They are also compared for crosslinking by different agents	en_US
dc.publisher	De Gruyter	en_US
dc.relation.ispartofseries	IPFP0333;	-
dc.subject	crosslinking mechanism	en_US
dc.subject	starch crosslinking	en_US
dc.subject	viscosity behaviour	en_US
dc.title	Crosslinking of starch and its effect on viscosity behaviour	en_US
dc.type	Faculty Papers	en_US
Appears in Collections:	Faculty Papers

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