Various modification treatments have been carried out to improve the physicochemical and
functional properties of various types of starch and flour. Modification by acetylation has …

Background Starch and its derivatives play important roles in food industry. However, the
application range of natural starch is limited due to its poor solubility and stability. Enzymatic …

Native starches and their phosphates with various molecular structures was introduced as
the depressant to realize the flotation of quartz from hematite in this study. The present …

Citric acid (CA) is a commonly used crosslinking agent for good-grade starch gels, but its
high crosslinking temperature limits its application. Recent attempts to prepare CA …

Starch paste is a very complex dispersion that cannot be clearly classified as a solution,
colloid or suspension and many factors affects its properties. As these ambiguities constitute …

Starch and flour from various plants have been widely used for sundry applications,
especially in the food and chemical industries. However, native starch and flour have …

Aerogels are of increasing interest because of their exceptionally large surface area, porous
structure, and low weight. Despite the significant increase in interest in the subject of starch …

Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different
SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the …

Adlay starch has great potential as a cereal starch, but it has several weaknesses, namely a
low swelling volume, low solubility, and low stability. The purpose of this study was to …

The opuntia stricta fruit, known for its nutritional richness and abundant secondary
metabolites, offers significant potential for value-added food products. This study aimed to …