참고문헌
- Chen XD, Li D. Food powder technology. J. Food Eng. 94: 129-129 (2009) https://doi.org/10.1016/j.jfoodeng.2009.02.027
- Desai MP, Labhasetwar V, Amidon GL, Levy RJ. Gastrointestinal uptake of biodegradable microparticles: Effect of particle size. Pharm. Res. 13: 1838-1845 (1996) https://doi.org/10.1023/A:1016085108889
- Desai MP, Labhasetwar V, Walter E, Levy RJ, Amidon GL. The mechanism of uptake of biodegradable microparticles in Caco-2 cells is size dependent. Pharm. Res. 14: 1568-1573 (1997) https://doi.org/10.1023/A:1012126301290
- Hogekamp S, Schubert H. Rehydration of food powders. Food Sci. Technol. Int. 9: 223-235 (2003) https://doi.org/10.1177/1082013203034938
- Jillavenkatesa A, Kelly JF. Nanopowder characterization: Challenges and future directions. J. Nanopart. Res. 4: 463-468 (2002) https://doi.org/10.1023/A:1021689007419
- Goldberg EP, McCluskey R, Hoffmann EM, Longo WE. Recent studies on hydrophilic microspheres as controlled delivery drug carriers. Abstr. Pap. Am. Chem. S. 190: 130 (1985)
- MacAdam AB, Shafi ZB, James SL, Marriott C, Martin GP. Preparation of hydrophobic and hydrophilic albumin microspheres and determination of surface carboxylic acid and amino residues. Int. J. Pharm. 151: 47-55 (1997) https://doi.org/10.1016/S0378-5173(97)04886-2
- Heinze T. New ionic polymers by cellulose functionalization. Macromol. Chem. Physic. 199: 2341-2364 (1998) https://doi.org/10.1002/(SICI)1521-3935(19981101)199:11<2341::AID-MACP2341>3.0.CO;2-J
-
Cheng F, Li G, Feng J, Zhang J. Characteristics of carboxymethyl cellulose synthesized in two-phase medium
$C_6H_6-C_2H_5OH$ . I. Distribution of substituent groups in the anhydroglucose unit. J. Appl. Polym. Sci. 61: 1831-1838 (1996) https://doi.org/10.1002/(SICI)1097-4628(19960906)61:10<1831::AID-APP25>3.0.CO;2-3 - Kooijmann LM, Ganzeveld KJ, Manurung RM, Heeres HJ. Experimental studies on the carboxymethylation of arrowroot starch in isopropanol-water media. Starch-Starke 55: 495-503 (2003)
- Sharma BR, Kumar V, Soni PL, Sharma P. Carboxymethylation of Cassia tora gum. J. Appl. Polym. Sci. 89: 3216-3219 (2003) https://doi.org/10.1002/app.12430
- Gupta S, Sharma P, Soni PL. Carboxymethylation of Cassia occidentalis seed gum. J. Appl. Polym. Sci. 94: 1606-1611 (2004) https://doi.org/10.1002/app.20958
- Ebringerov A, Hromadkov Z, Hribalov V. Structure and mitogenic activities of corn cob heteroxylans. Int. J. Biol. Macromol. 17: 327-331 (1995) https://doi.org/10.1016/0141-8130(96)81840-X
- Heinze T, Koschella A, Ebringerova A. Chemical functionalization of xylan: A short review. Vol. 864, pp. 312-325. In: Hemicelluloses: Science and Technology (ACS Symposium Series). Gatenholm P, Tenkanen M (eds). An American Chemical Society Publication, Washington, DC, USA (2004)
- Khasgiwal PC, Mithal BM. Derivatives of Plantago ovata (Ispaghula) seed husk gum. Part I. Carboxymethyl derivative. Indian J. Pharm. 37: 53-55 (1975)
- Petzold K, Schwikal K, Gunther W, Heinze T. Carboxymethyl xylan - Control of properties by synthesis. Macromol. Symp. 232: 27-36 (2006)
- Petzold K, Schwikal K, Heinze T. Carboxymethyl xylan - Synthesis and detailed structure characterization. Carbohyd. Polym. 64: 292-298 (2006) https://doi.org/10.1016/j.carbpol.2005.11.037
- Lee JE, Jun JY, Kang WS, Lim JD, Kim DE, Lee KY, Ko S. Effect of particle size on the solubility and dispersibility of endosperm, bran, and husk powders of rice. Food Sci. Biotechnol. 17: 833-838 (2008)
- Lai HM, Cheng HH. Properties of pregelatinized rice flour made by hot air or gum puffing. Int. J. Food Sci. Tech. 39: 201-212 (2004) https://doi.org/10.1046/j.0950-5423.2003.00761.x
- Lawal OS, Lechner MD, Hartmann B, Kulicke W-M. Carboxymethyl cocoyam starch: Synthesis, characterisation, and influence of reaction parameters. Starch-Starke 59: 224-233 (2007) https://doi.org/10.1002/star.200600594
- Green JW. O-Carboxymethyl cellulose. Methods Carbohyd. Chem. 3: 325-326 (1963)
- Kamel M, El-Thalouth IA, Amer MA, Ragheb A, Nassar SH. Chemical modification of guaran gum. Part I: Carboxymethylation in aqueous medium. Starch-Starke 44: 433-437 (1992) https://doi.org/10.1002/star.19920441108
- Hebeish A, Khalil MI, Hashem A. Carboxymethylation of starch and oxidized starches. Starch-Starke 42: 185-191 (1990) https://doi.org/10.1002/star.19900420506
- Hebeish A, Khalil MI. Chemical factors affecting preparation of carboxymethyl starch. Starch-Starke 40: 147-150 (1988) https://doi.org/10.1002/star.19880400406
- Ragheb AA, El-Sayiad HS, Hebeish A. Preparation and characterization of carboxymethyl starch (CMS) products and their utilization in textile printing. Starch-Staerke 49: 238-245 (1997) https://doi.org/10.1002/star.19970490605
- Kwon K, Auh JH, Kim JW, Park KH, Park CH, Ko CJ. Physicochemical properties and functionality of highly carboxymethylated starch. Starch-Starke 49: 499-505 (1997) https://doi.org/10.1002/star.19970491207
- Bhattacharyya D, Singhal RS, Kulkarni PR. A comparative account of conditions for synthesis of sodium carboxymethyl starch from corn and amaranth starch. Carbohyd. Polym. 27: 247-253 (1995) https://doi.org/10.1016/0144-8617(95)00083-6
- Bello MO, Tolaba MP, Suarez C. Water absorption and starch gelatinization in whole rice grain during soaking. LWT-Food Sci. Technol. 40: 313-318 (2007) https://doi.org/10.1016/j.lwt.2005.09.017
- Cunningham SE, McMinn WAM, Magee TRA, Richardson PS. Modelling water absorption of pasta during soaking. J. Food Eng. 82: 600-607 (2007) https://doi.org/10.1016/j.jfoodeng.2007.03.018
- Crosbie GB. The relationship between starch swelling properties, paste viscosity, and boiled noodle quality in wheat flours. J. Cereal Sci. 13: 145-150 (1991) https://doi.org/10.1016/S0733-5210(09)80031-3
- Nattapulwat N, Purkkao N, Suwithayapan O. Preparation and application of carboxymethyl yam (Dioscorea esculenta) starch. AAPS PharmSciTech. 10: 193-198 (2009) https://doi.org/10.1208/s12249-009-9194-5
- Saunders RM. Rice bran: Composition and potential food uses. Food Rev. Int. 1: 465-495 (1985) https://doi.org/10.1080/87559128509540780
- Govindarao VMH. Utilization of rice husk-a preliminary analysis. J. Sci. Ind. Res. India 39: 495-515 (1980)
- Genovese DB, Lozano JE. Particle size determination of food suspensions: Application to cloudy apple juice. J. Food Process Eng. 23: 437-452 (2000) https://doi.org/10.1111/j.1745-4530.2000.tb00525.x
- Hamada JS. Use of proteases to enhance solubilization of rice bran proteins. J. Food Biochem. 23: 307-321 (1999) https://doi.org/10.1111/j.1745-4514.1999.tb00022.x