Starch, an essential component of an equilibrated diet, is present in cereals such as
common and durum wheat, maize, rice, and rye, in roots and tubers such as potato and …

Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or
alkaline compounds. However, due to the pollution caused, the use of other calcium salts or …

In this report, synthesis of the starch nanoparticles from underutilized and cheap sources viz:
Horse chestnut (HS), Water chestnut (WS) and Lotus stem (LS) by using mild alkali …

The effects of steeping starch (sago, corn, and potato), in 0.025 M of sodium hydroxide for 0,
15, and 30days at 30° C, on its granular structure and other physicochemical properties …

The study of maize (Zea mays L.) domestication has advanced from questions of its origins
to the study—and debate—of its dietary role and the timing of its dispersal from Mexico …

The increase in non-biodegradable waste has prompted research on the development of
new biodegradable compounds that can act as substitutes for the prevalent synthetic …

Starch nanoparticles (StNPs) were previously prepared using severe mechanical, physical
and/or chemical conditions that takes too long time to produce a little yield of uncontrolled …

The objective of this work was to evaluate the changes in the thermal and structural
properties of maize starch during nixtamalization and the tortilla-making process and their …

The effects of protein removal on the physicochemical and structural properties of normal
and waxy wheat and their A-and B-type granule fractions were investigated. No evident …

Starch nanoparticles (SNPs) in colloidal forms were prepared using enzymatically
pretreatment and four different gelatinization methods based on autoclave, microwave …