The demand for millets and their products is becoming popular globally due to their various
health-promoting properties. The major constituent of the millet is its starch which contributes …

To tailor the properties and enhance the applicability of starch, various ways of starch
modification have been practiced. Among them, physical modification methods …

Starch in native form has limited application due to functional and physicochemical
characteristics. To overcome these limitations, starch can be modified by non-thermal …

Large amounts of different starches are produced worldwide since starch is widely used as a
functional component in prepared foods and is one of the most important sources of energy …

This opinion paper discusses the use of emerging technologies for modifying starches, in
order to achieve new properties and applications, thus enhancing their performance. We …

Background Native starches have been modified by employing various methods for desired
industrial applications over the last few decades. There have been intense interests to …

Background Commercially available convenience rice such as retorted, quick cooking or
frozen rice suffers from sensory deficiencies compared to home cooked rice. The …

Although lots of work has reported the structural variations of starch in microwave treatment,
most of them are detected in the environment with non-constant microwave power and …

Aqueous lotus seed starch suspensions (15%, w/w) were subjected to ultra-high pressure
treatment (UHP, 100–600 MPa) for 30 min. The effects of UHP treatment on the structural …

Starch is a complex carbohydrate formed by the repeating units of glucose structure
connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives …