Swelling behavior involves the process of starch granules absorbing enough water to swell
and increase the viscosity of starch suspension under hydrothermal conditions, making it …

Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

The problems associated with native starches (NSs) and single modified starches were
stated in order to justify dual modification of various starches. Broadly, there are two types of …

Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …

Resistant starch, also known as anti-digestion enzymatic starch, which cannot be digested
or absorbed in the human small intestine. It can be fermented in the large intestine into short …

In recent years, interdisciplinary research is more focused on particle size, which helps in
exploring the relation between micro and macroscopic properties of various materials …

Native starch has low adsorption ability due to lack of specific functional groups. To increase
the adsorption efficiency of native starch, it needs to be chemically modified. The …

In order to investigate the physicochemical and structural properties and the in vitro
digestibility, starch extracted from pinhão was submitted to modification by thermal treatment …

The influence of annealing and heat-moisture treatment on structural, rheological and
pasting parameters of amaranth starch was studied. The starch from amaranth seeds was …

Enzyme based starch modification has attracted much attention form recent years due to
formation various functional derivatives with novel processing and functional properties such …