Conventionally starch is extracted from sources like corn, potato, cassava beside other
minor sources like grains, tubers etc. and is utilized to enhance the functional properties of …

Starch is extensively used in food applications for process convenience and to improve the
quality of food products at industrial levels. The contemporary research on starch has …

This work focused on studying the effect of lamellae presence on the pasting profile of
isolated avocado starch (C-type) obtained by a combined mechanical and ultrasonic …

This work studies the physicochemical properties of quinoa flour and isolated starch. Starch
in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical …

Synergistic calcium chloride and microwave heating treatment was applied to improve the
rheological properties and printability of a model buckwheat starch-high-methoxy pectin …

A dysphagia diet is a special eating plan. The development and design of dysphagia foods
should consider both swallowing safety and food nutritional qualities. In this study, the …

Chemical modification with octenyl succinic anhydride (OSA) helps to control the
physicochemical and thermal properties of isolated starches. The main objective, herein …

Common buckwheat starch, a functional ingredient, has wide food and non-food
applications. Excessive chemical fertilizer application during grain cultivation decreases …

The effects of four kinds of potassium-(potassium alginate, PA; potassium dihydrogen
phosphate, KDP) and calcium-based (calcium carbonate, CC; calcium silicate, CSi) …

We isolated and investigated the starch of six potato cultivars (Solanum tuberosum), grown
in the Andean region in the south of Colombia, to determine their physicochemical …