Starch plays an important role in human nutrition. However, in its native form, its uses are
limited due to factors such as high viscosity, low solubility, thermal decomposition, and a …

Hydroxypropylation and cross-linking were carried out on three rice starches with 6.93%,
19.02% and 48.41% AAC respectively. AAC affected the efficiency of modification, with AAC …

Carboxymethyl starch (CMS) with degree of substitution (DS) ranging from 0.1 to 0.32 was
prepared from sago (Metroxylon sagu) starch in non‐aqueous medium using isopropanol as …

Water chestnut starch was subjected to acid modification and heat‐moisture treatment.
Hydrochloric acid was used for acid modification at three different concentrations (0.25 M …

Starches isolated from three different varieties of oat were modified with acetic anhydride to
make starches with high contents of type 4 resistant starch (RS4). The acetyl group …

Starch is considered an important ingredient in the preparation of safe food. Current study
investigates the physicochemical, morphological, thermal and pasting properties of rice …

This work presents physicochemical, morphological, thermal, and pasting properties of a
novel native starch obtained from defatted and depigmented annatto seeds for applications …

The present work compared the effect of different thermal treatments namely heat-moisture
treatment (HMT), microwave heating treatment (MHT), heat pressure treatment (HPT) and …

Native Lotus seed (NLS) starch was independently subjected to two different modifications
such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the …

Physico-chemical properties; amylose content, swelling power, pasting properties by Rapid
Visco Analyzer (RVA), thermal properties by Differential Scanning Calorimeter (DSC), and …