Influence of a cationic polysaccharide on starch functionality.


Fundamental rheology, differential scanning calorimetry and infrared spectroscopy have been used to evaluate the effect of a cationic polysaccharide, chitosan, on the gelatinization, gel formation and retrogradation of maize starch samples, under acidic aqueous conditions. Moderate acidic conditions (0.1molL(-1) acetic acid) have shown a (slight) positive… (More)
DOI: 10.1016/j.carbpol.2016.05.024


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