Thermal, Morphological, and Functional Characterization of Gros Michel Banana Starch Modified with Octenyl Succinic Anhydride

Agriculture & Biology

• banana starch 70%
• modified starch 55%
• anhydrides 53%
• succinic acid 42%
• heat 24%
• starch 23%
• bananas 21%
• food industry 19%
• granules 18%
• amylopectin 12%
• food crops 11%
• vibration 11%
• amylose 11%
• Colombia 10%
• X-ray diffraction 10%
• emulsions 10%
• viscosity 8%
• fruits 6%
• temperature 4%
• methodology 2%

Medicine & Life Sciences

• octenyl succinic anhydride-modified starch 100%
• Musa 63%
• Starch 49%
• Hot Temperature 33%
• Food Industry 15%
• Amylopectin 10%
• Amylose 9%
• X-Ray Diffraction 7%
• Colombia 7%
• Fourier Transform Infrared Spectroscopy 7%
• Vibration 6%
• Emulsions 6%
• Viscosity 6%
• Fruit 5%
• High Pressure Liquid Chromatography 5%
• Temperature 4%
• Food 4%

Chemistry

• Succinic Anhydride 54%
• Starch 40%
• Food 13%
• Granule Size 9%
• Industry 9%
• Molecular Vibration 8%
• Amylopectin 8%
• Amylose 7%
• Modification 6%
• IR Spectrum 5%
• Emulsion 5%
• Hexagonal Space Group 4%
• Monoclinic Space Group 4%
• Green 4%
• Additive 4%
• X-Ray Diffraction 3%
• Amount 2%