Barley starch modifications: Physical, chemical and enzymatic-A review
S Punia - International Journal of Biological Macromolecules, 2020 - Elsevier
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 …
Starches in their natural form have some undesirable characteristics that make them …
Physical and chemical modification of starches: A review
Zia-ud-Din, H Xiong, P Fei - Critical reviews in food science and …, 2017 - Taylor & Francis
The development of green material in the last decade has been increased, which tends to
reduce the impact of humans on the environment. Starch as an agro-sourced polymer has …
reduce the impact of humans on the environment. Starch as an agro-sourced polymer has …
Cold plasma: An alternative technology for the starch modification
Cold plasma is an emerging novel non-thermal technology in the sector of food processing.
In the present review we will discuss the recent scientific reports on properties of cold …
In the present review we will discuss the recent scientific reports on properties of cold …
Edible and functionalized films/coatings—Performances and perspectives
SM Avramescu, C Butean, CV Popa, A Ortan, I Moraru… - Coatings, 2020 - mdpi.com
In recent years, food packaging has evolved from an inert and polluting waste that remains
after using the product toward an active item that can be consumed along with the food it …
after using the product toward an active item that can be consumed along with the food it …
[HTML][HTML] Structure, morphology and functionality of acetylated and oxidised barley starches
Acetylation and oxidation are chemical modifications which alter the properties of starch.
The degree of modification of acetylated and oxidized starches is dependent on the catalyst …
The degree of modification of acetylated and oxidized starches is dependent on the catalyst …
[HTML][HTML] Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches
Abstract The high-, medium-, and low-amylose rice starches were isolated by the alkaline
method and acetylated by using acetic anhydride for 10, 30, and 90 min of reaction. The …
method and acetylated by using acetic anhydride for 10, 30, and 90 min of reaction. The …
Starch modification by organic acids and their derivatives: A review
Starch has been an inexhaustible subject of research for many decades. It is an
inexpensive, readily-available material with extensive application in the food and processing …
inexpensive, readily-available material with extensive application in the food and processing …
Starch and starch derivatives in gluten-free systems–A review
M Witczak, R Ziobro, L Juszczak, J Korus - Journal of cereal Science, 2016 - Elsevier
A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …
New indoleacetic acid-functionalized soluble oxidized starch-based nonionic biopolymers as natural antibacterial materials
This study aims to develop a new soluble oxidized starch-based nonionic antibacterial
polymer (OCSI) featuring high antibacterial activity and non-leachability by grafting …
polymer (OCSI) featuring high antibacterial activity and non-leachability by grafting …
Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound
Dual modification of cassava starch was carried out using ultrasonication and acetylation by
acetic acid by altering the sequence. The results revealed that the type of modification and …
acetic acid by altering the sequence. The results revealed that the type of modification and …