Khwanchat Promhuad

Flexible Edible Materials from Extrusion-Plasticized Modified Cassava Starches with Maltol and Ethyl Maltol: Molecular Interactions, Mechanical Properties, and Antioxidant and Antimicrobial Activities

This study systematically investigated how cassava starch modification chemistry and hydroxypropyl substitution level influence the structure and functional performance of extrusion-plasticized edible materials containing maltol or ethyl maltol. Native starch, acetylated starch,...