Starch is an important source of energy in the human diet with a variety of taste, texture,
physicochemical, and organoleptic properties which is greatly influenced by processing …

When starch is heated in water, it absorbs water and swells. is is the process of
gelatinization, a process that causes a tremendouschange in the rheological properties of …

Abstract Effects of sucrose, raffinose and stachyose on pasting, thermal, and rheological
properties of sweet potato starch (SPS) were investigated. The results indicated that pasting …

Physicochemical properties of oxidized cassava starch as influenced by different oxidizing
agents (sodium hypochlorite and hydrogen peroxide) were investigated. The starch was …

Rheological properties of rice starch–xanthan gum mixtures (5% w/w) at different xanthan
gum concentrations (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w) were evaluated in steady and …

To investigate the improved performance of silane coupling agents on starch-based wood
adhesive, we prepared adhesive samples using γ-Methacryloxypropyl trimethoxy silane …

Adding hydrocolloids into native starch is a secure and effective method of physical
modification. In this study, the effect of sodium alginate (AG) on the gelatinization …

The purpose of this study was to evaluate the influence of reconstituted gluten fractions
(RGF) with varied glutenin/gliadin (glu/gli) ratios on short-term and long-term retrogradation …

Starches separated from five types of maize (two normal, one sugary and two waxy) were
investigated for physicochemical, thermal, amylopectin structure and viscoelastic properties …

Rheological properties of 5%(w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed
pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) …