To tailor the properties and enhance the applicability of starch, various ways of starch
modification have been practiced. Among them, physical modification methods …

Starchy food is quiet common in human diet. Starch is often modified to be endowed with
specific functionalities. Making flour by milling is almost inevitable during starch-based food …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

Dual-modifications of jet milling and hydroxypropylation were used to improve the functional
properties of maize starch (HM, containing 67% amylose). The fractions obtained in three …

Proximate composition, cyanide contents, and particle size distribution of cassava flour from
cassava varieties in Zambia Page 1 AIMS Agriculture and Food, 4(4): 869–891. DOI …

Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was
ball milled and subsequently evaluated on structural conformation, thermal properties …

This work evaluates the effect of high-energy mechanical milling time (7 levels, 20–80 min)
on amylose content, crystallinity pattern, temperature and gelatinization enthalpy …

The use of the abrasive milling allows to obtain flours with different composition; while,
infrared spectroscopy was used in order to determine the change in the secondary …

The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and
syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch …

Starch based bio-latex has been widely researched in the coating paper area for the
purpose of partial replacement of petroleum-based binders. In this paper, a green and facile …