Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils.

Curr Res Food Sci · 2026 · PMC13316158 · PMID 42381724

Europe PMC DOI

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highly significantP < 0.001actually significant

The results revealed a highly significant interaction between temperature and starch type (F(18, 56) = 48.62, P < 0.001), confirming that the modified starches responded differently to increasing temperature.

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