Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

During oxidation, the hydroxyl groups of starch molecules are first oxidized to carbonyl
groups, then to carboxyl groups. The contents of the carbonyl and carboxyl groups in a …

Starch molecular fine structure can have significant effects on pasting and thermal properties
of rice flour. This study investigates the mechanistic explanation of these effects, by …

Acid hydrolysis is an important chemical modification that can significantly change the
structural and functional properties of starch without disrupting its granular morphology. A …

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and
potato are the main botanical origins for starch production with only minor quantities of rice …

Aerogel technology provides high added-value lightweight materials with outstanding
textural properties (ie, high surface area and open porosity). Aerogels are obtained from wet …

Scattering methods offer the unique potential to indirectly probe materials on length scales
between the capabilities of modern crystallography and microscopy, thus bridging the gap in …

Starch occurs as highly organized structures, known as starch granules. Starch has unique
thermal properties and functionality that have permitted its wide use in food products and …

The diversity of the physical and consequently the functional behaviour of starches, isolated
from different rice varieties, is related to their specific structures. The latter are directly related …

The outstanding potential of mesoporous carbonaceous materials [1] requires a
methodology that grants control over their surface chemistry and the distribution of pore …