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.
Table of Contents
Part 1: Chemical starch modifications: Synthesis, properties and applications1. Chemical oxidation of starches
2. Acid hydrolysis of starches
3. Esterification modification of starches
4. Etherification modification of starches
5. Cross-linking modification of starches
6. Graft copolymerization of starches
Part 2: Double starch modifications based on chemical modification: Synthesis, properties and applications
7. Dual chemical modifications of starches
8. Chemical-physical modifications of starches
9. Chemical-enzymatic modifications of starches
Part 3: Triple starch modifications: Synthesis, properties and applications
10. Chemical triple modification of starches
11. Physical method assisted chemical modification of starch
12. Enzymatic assisted chemical modification of starch
Authors
Zebin Guo 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, China. 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".
