Del i serien Applications of Starches in Food and Packaging

Single, Double, and Triple Starch Modifications

Häftad, Engelska, 2026

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Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

Provides a detailed introduction to the synthesis, properties, and applications of single, double, and triple modified starches
Explores how single, double, and triple modified starches can be used in different industries, propeling the ecological concept of green, environmental protection, and regeneration
Serves as a reference for the application of starch production technology in food, materials, biomedicine, and other fields

Produktinformation

Utgivningsdatum2026-08-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
SerieApplications of Starches in Food and Packaging
Antal sidor384
FörlagElsevier Science
ISBN9780443363245

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Dr. Guo is currently the Vice President of the Institute of Food Science and Nutrition Health, and the Director of the Department of Food Safety, College of Food Science, Fujian Agriculture and Forestry University.He was a doctoral supervisor, and visiting scholar at North Dakota State University. He was also appointed as a Young Top Talent of Fujian Province, being the winner of the 15th Fujian Youth Science and Technology Award. He is also a member of the Youth Committee of the international journal "Food Frontiers".

Part 1: Chemical starch modifications: Synthesis, properties and applications1. Chemical oxidation of starches2. Acid hydrolysis of starches3. Esterification modification of starches4. Etherification modification of starches5. Cross-linking modification of starches6. Graft copolymerization of starchesPart 2: Double starch modifications based on chemical modification: Synthesis, properties and applications7. Dual chemical modifications of starches8. Chemical-physical modifications of starches9. Chemical-enzymatic modifications of starchesPart 3: Triple starch modifications: Synthesis, properties and applications10. Chemical triple modification of starches11. Physical method assisted chemical modification of starch12. Enzymatic assisted chemical modification of starch