Surface Modification Mechanism of Cross-Linking and Acetylation, and Their Influence on...
Journal of Food Science
Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung B...
Journal of Food Processing and Preservation
Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation
International Journal of Food Science & Technology
Etherification optimization for preparing partially hydrolized hydroxypropylated guar g...
Journal of Applied Polymer Science