淀粉
多孔性
溶解度
吸附
化学工程
热稳定性
变性淀粉
表征(材料科学)
材料科学
多孔介质
化学
有机化学
纳米技术
复合材料
工程类
作者
Feng Cao,Shengmin Lu,Lu Wang,Meiyu Zheng,Siew Young Quek
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-07-01
卷期号:415: 135765-135765
被引量:10
标识
DOI:10.1016/j.foodchem.2023.135765
摘要
Native starches have low water solubility at room temperature and poor stability, which demand modifications to overcome. Porous starch as a modified one shows enhanced adsorptive efficiency and solubility compared with its native starch. In contrast, some inherent disadvantages exist, such as weak mechanical strength and low thermal resistance. Fortunately, modified porous starches have been developed to perform well in adsorption capacity and stability. Modified porous starch can be prepared by esterification, crosslinking, oxidation and multiple modifications to the porous starch. The characterization of modified porous starch can be achieved through various analytical techniques. Modified porous starch can be utilized as highly efficient adsorbents and encapsulants for various compounds and applied in various fields. This review dealt with the progress in the preparation, structural characterization and application of modified porous starch. The objective is to provide a reference for its development, utilization, and future research directions.
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