The consumer demand for starch continues to grow to meet food consumption needs.
However, starch producers are increasingly looking towards non-food, industrial …

Present trends towards technologies and processes that increase the use of residues make
starchy vegetal biomass an important alternative material in various applications due to …

Hydrocolloids are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents …

The development of green material in the last decade has been increased, which tends to
reduce the impact of humans on the environment. Starch as an agro-sourced polymer has …

The food packaging sector generates large volumes of plastic waste due to the high demand
for packaged products with a short shelf-life. Biopolymers such as starch-based materials …

Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

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 …

Nowadays, the consumers' understanding of the relation between diet and health has
bought a profound change in their dietary pattern and lifestyle transformation. They aspire …

Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are
important characteristics for starch hydrogels elaboration. The objective of this study was to …

Oxidized starch was produced and its effect on starch-based bioplastic film has been
evaluated. The produced oxidized starch was coarse, brownish with 15.68% carbonyl …