Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Starch is well known for its low cost, biodegradability, renewability and easy availability.
Starches in their natural form have some undesirable characteristics that make them …

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

Plasma is a simple, effective and promising food processing technology with great potential
for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and …

Native corn starch has a lack of characteristics such as low thermal stability, low resistance
to shear force, and a high tendency to retrograde. To address this problem, it needs to be …

The combined effect of cold plasma treatment and enzymatic hydrolysis was investigated on
the physicochemical and microstructural properties of porous corn starch. Scanning electron …

The burgeoning demand for starches has resulted in an interest in developing new
polysaccharide sources for the food industry. However, starches cannot be used in native …

This review summarizes recent research on the use of novel food processing techniques to
modify starch for additive manufacturing or 3D food printing applications. It provides an …

In this work, structural characteristics of TSPs treated by high-pressure homogenization
(HPH) and their effects on physicochemical properties of corn starch were analyzed. HPH …

Starch is a natural copolymer with unique physicochemical characteristics. Historically, it has
been physically, chemically, or enzymatically modified to obtain ad-hoc functional properties …