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  1. Surface Modification Mechanism of Cross-Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch
  2. Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch
  3. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation
  4. Etherification optimization for preparing partially hydrolized hydroxypropylated guar gum and its properties