FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (1): 115-117.
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ZHANG Yan-Ping, SHI Qiao-Ling
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Abstract: Stearate starch was prepared from corn starch by esterification with stearic acid with microwave irradiation and the properties of stearate starch were also investigated. The results showed that compared to the native strarch, the viscosity of the paste of stearate starch is very low, the transparency very higher and the contra- retrogradation better, while the emulsifying stabilityi ncreases.
ZHANG Yan-Ping, SHI Qiao-Ling. Study on Synthesis Technology and Properties of Corn Stearate Starch[J]. FOOD SCIENCE, 2007, 28(1): 115-117.
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