Radhian Shukri, Yong Chen Shi “Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches”

Radhian Shukri, Yong Chen Shi “Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches”

Food Chemistry Volume 214, 1 January 2017, Pages 90-95

4. Yasmina M.Abd-Elhakim^a Mohamed M.Hashem^b AbeerAnwar^c Abeer E.El-Metwally^d KhaledAbo-El-Sooud^b Gihan G.Moustafa^a Samar M.Mouneir^b Haytham A.Ali^ef “Effects of the food additives sodium acid pyrophosphate, sodium acetate, and citric acid on hemato-immunological pathological biomarkers in rats: Relation to PPAR-α, PPAR-γ and tnfα signaling pathway” Environmental Toxicology and Pharmacology

5. 
   Imtiaz Ahmed Abbasi Marcus C. Simoes
   

6. Rahmat Sadeghi, Hana Parhizkar “Thermodynamic properties of solutions of sodium di-hydrogen phosphate in (1-propanol + water) mixed-solvent media over the temperature range of (283.15 to 303.15) K” The Journal of Chemical Thermodynamics Volume 40, Issue 6, June 2008, Pages 1012-1021

7. 
   Marsha L.Sickler^aJames R.Claus^bNorman G.Marriott^aWilliam N.Eigel^aHengjianWa “Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored” Meat Science Volume 94, Issue 3, July 2013, Pages 285-288
   
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