文献类型： 外文期刊
第一作者： Cao, Feng
作者： Cao, Feng;Lu, Shengmin;Wang, Lu;Zheng, Meiyu;Cao, Feng;Lu, Shengmin;Quek, Siew Young;Quek, Siew Young
作者机构：
关键词： Modified porous starch; Esterification; Crosslinking; Oxidation; Structural characterization; Applications
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 415 卷
页码：
收录情况： SCI
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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