Publications by authors named "Bogna Latacz"
Article Synopsis
- - The study investigated how holding starch with citric acid for various durations (1 to 14 days) at 40 °C affects its properties, revealing a low degree of substitution confirmed by NMR and HPSEC analyses.
- - Longer retention times with citric acid resulted in increased esterification, swelling power, and solubility of starch, but decreased viscosity of starch pastes.
- - Heating starch with citric acid did not change the thermal characteristics during pasting, and the modified starch showed around 15% resistance to digestion by enzymes (amylolysis).
