This study was carried out to elucidate the physical, chemical and in vitro digestibility
characteristics of potato starch cross-linked with sodium trimetaphosphate (STMP)/sodium …

Purple sweet potato starch (PSPS) was modified using different amounts of sodium
trimetaphosphate (0, 3–12%). Phosphorus content, crosslinking (CL), and substitution levels …

The present study determined the effects of cross-linking with sodium trimetaphosphate
(STMP)/sodium tripolyphosphate (STPP) on the structural, rheaological, and pasting …

This study aimed to investigate effects of starch-protein interactions on physicochemical
properties and in vitro starch digestibility of composite potato starch/protein blends (0, 5, 10 …

In this study, effect of cross-linking with 4% sodium trimetaphosphate on the structural and
adsorptive properties of porous wheat starches was investigated. The results showed that …

Crosslinked porous starch samples were produced by first crosslinking corn starch with
sodium trimetaphosphate (STMP) and then partially hydrolyzing it with a mixture of α …

BACKGROUND Polysaccharides have been expected to have a suppressive effect on
starch digestibility by blending. The objective of this study was to investigate the effects of …

The aim of this study was to investigate the effect of cross-linking temperature and pH on
resistant starch (RS) formation as well as the functional, structural and morphology …

Sodium trimetaphosphate (STMP) at different levels (1, 3 and 5%) was used to prepare
cross-linked (CL) barnyard millet starch. The starches were studied for their …

Starch in its native form may not be able to provide functional properties. Therefore, it is
usually modified to make it compatible for different applications. The main aim of this …