Modified starches are some of the mostly used ingredients in the food industry as flavor
encapsulants or carrier materials. Therefore, the aim of this research is to determine the …

Native starches were isolated from mature grains of high-amylose transgenic rice TRS and
its wild-type rice TQ and treated with 0.1% and 0.4% NaOH for 7 and 14 days at 35° C. Alkali …

This study investigated the effects of heat‐moisture treatment (HMT) on the resistant starch
content and thermal, morphological, and textural properties of rice starches with high …

Starch is one of the organic compounds after cellulose found most abundantly in nature.
Starch significantly varies in their different properties like physical, chemical, thermal …

In the present study, modification of cassava starch was carried out by carboxy methyl
cellulose along with sodium alginate followed by dry heating at 130° C for 2–4 h. The …

White, red, and black quinoa (Chenopodium quinoa W.) and kiwicha (Amaranthus caudatus)
are increasingly consumed as specialty foods worldwide. Starch was extracted from these …

The effect of heat-moisture treatment on structural, physicochemical, and rheological
characteristics of arrowroot starch was investigated. Heat-moisture treatment was performed …

Kithul starch was subjected to annealing, heat moisture treatment, cross-linking, annealing
after cross-linking and heat moisture treatment after cross-linking and its physico-chemical …

Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by
acetylation, benzylation, succinylation, carboxymethylation and acid-thining …

Modification have been proven to improve and help overcome the limitations in the
functional properties of native starch. Starches extracted from three Lima bean (Phaseolus …