Recent advancements in cross-linked starches for food applications- a reviewSneh Punia Bangar(Clemson University), William Scott Whiteside(Clemson University)International Journal of Food PropertiesMarch 6, 202410.1080/10942912.2024.2318427Cited by 69SaveCiteExport RISWatch citationsRelated PapersNatural Fiber-Reinforced Polylactic Acid, Polylactic Acid Blends and Their Composites for Advanced Applications|Polymers|2022|340Natural Fiber-Reinforced Polycaprolactone Green and Hybrid Biocomposites for Various Advanced Applications|Polymers|2022|259Natural-Fiber-Reinforced Chitosan, Chitosan Blends and Their Nanocomposites for Various Advanced Applications|Polymers|2022|250