Native starch is subjected to various forms of modification to improve its structural,
mechanical, and thermal properties for wider applications in the food industry. Physical …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

Cross-linked, oxidized and cross-linked oxidized maize starches were prepared with
hydrogen peroxide and sodium trimetaphosphate (STMP), respectively. The …

Starch isolated from amaranth was modified by heat moisture treatment at different
temperatures (85, 100 and 120° C), oxidation and acetylation. Native and treated starches …

In this work, the influence of processing methods on the properties of starch/gelatin films
plasticized with glycerol and sorbitol is reported. Four different processing techniques …

In this study, corn starch was functionalized with quercetin. Starch was first oxidized by
sodium periodate to produce starch aldehyde, and then starch aldehyde was conjugated …

Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca
(Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha …

Arracacha starch presents interesting properties, such as a relatively low temperature of
gelatinization and high paste clarity when compared with other commercial starches. Those …

The set aim of present work was to investigate the effects of acetylation, oxidation and heat
moisture treatment on physicochemical, pasting, gel texture, structural, thermal and …

The physical, chemical, and functional properties of starches isolated from the Andean
tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum …