ArticleFood chemistry: X2024
Cross-linked modification of tapioca starch by sodium Trimetaphosphate: An influence on its structure.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal Dumpling Wrappers.Foods (Basel, Switzerland) · 2026Article
- Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze-Thaw Properties and In Vitro Digestibility.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
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Abstract
This study aimed to examine the changes in the structural characterization of cross-linked tapioca treated with sodium trimetaphosphate(STMP). The degree of substitution in the cross-linked starch was determined by the iodine absorption method. Scanning electron microscopy, particle size measurement, Fourier-transform infrared spectroscopy (FT-IR), and x-ray diffraction (XRD) were used to characterize the structure of modified tapioca starch at different substitution degrees. The results demonstrated that the degree of substitution of cross-linked starch increased with the increase in the amount of the cross-linking agent. The modified starch particles aggregated to form a mass structure, but the average particle size did not change with the cross-linker content and was about 17 μm. FT-IR and XRD experiments showed that the cross-linking esterification of starch with sodium trimetaphosphate generated new phosphate groups, increasing the content of phosphoric acid in starch, and the A-type crystalline structure of starch was not changed.
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