Starch is a homopolysaccharide made up of glucose units which are linked together via a
glycosidic linkage. This biopolymer is well known for its low cost, biodegradability …

The chemical modifications of starch granules have been adopted to improve the
characteristics, viz., paste clarity, resistant starch content, thermal stability, and so forth. The …

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …

The effect of ultrasonic intensity on the wheat starch-monoglyceride complex (WSG) and the
influence of WSG on the quality of steamed bread were investigated. With the increase of …

The idea of building large structures from small building blocks has had a long history in the
human imagination, from the beautifully intricate shells assembled from silica by unicellular …

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as
it offers good stabilising effect. Moreover, starch can be easily modified either physically or …

Owing to the semi-crystalline structure of native starch granules, enzymatic modification is
low efficient. In order to achieve highly effective amylolysis by α-amylase, freezing/thawing …

Native cassava starch (NCS) was chemically modified by cross-linking (CL),
octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified …

In order to achieve preparation of cross-linked (CL) potato starch with the maximum degree
of substitution, freezing pre-treatment (FS) in different modes as three days freezing (3D) …

This work aimed to use sodium trimetaphosphate/sodium tripolyphosphate cross-linked
potato, banana, corn, cassava, and breadfruit starches as wall materials for C-phycocyanin …