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 …

Conventional food fermentation is time-consuming, and maturation of fermented foods
normally requires a huge space for long-term storage. Ultrasound is a technology that …

Acetylated starch has been widely used as food additives. However, there was limited
information available regarding the impact of acetylation on starch structure and …

Various modification treatments have been carried out to improve the physicochemical and
functional properties of various types of starch and flour. Modification by acetylation has …

Owing to the semi-crystalline structure of native starch granules, enzymatic modification is
low efficient. In order to achieve highly effective amylolysis by α-amylase, freezing/thawing …

To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the
acetylation process was carried out using various ultrasonication frequencies, including 25 …

The physicochemical properties of starch can be modified by hydrothermal treatments,
inducing changes of dough and final product properties. The effect of these treatments …

The study aimed to optimize the ultrasonic-assisted modification (UAM) of corn and potato
starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid …

Starch derived from plants plays an essential role in pharmaceuticals due to its components
Amylose and Amylopectin, which form essential granules for drug delivery. Its …

This study aimed to investigate the suitability of ultrasonication as an innovative
pregelatinization method. The effect of ultrasonic probe diameter for effective …