This study systematically investigated how cassava starch modification chemistry and hydroxypropyl substitution level influence the structure and functional performance of extrusion-plasticized edible materials containing maltol or ethyl maltol. Native starch, acetylated starch, octenyl succinate-modified starch, and h...
Khwanchat Promhuad, P. Klinmalai, Shyam S. Sablani et al.· Foods· 0 citations
ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water...
Ajahar Khan, Z. Riahi, Ruchir Priyadarshi et al.· Comprehensive Reviews in Foo...· 0 citations
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