Related references
Note: Only part of the references are listed.Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch
Huan Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch
Mingfei Li et al.
JOURNAL OF CEREAL SCIENCE (2020)
Synthesis of triethylene tetramine-modified water-insoluble corn flour caged in magnetic chitosan resin and its adsorption application for removal of patulin from apple juice
Caixia Guo et al.
JOURNAL OF FOOD SCIENCE (2020)
Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch
Mengting Ma et al.
JOURNAL OF CEREAL SCIENCE (2020)
Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications
Olugbenga Olufemi Awolu et al.
JOURNAL OF FOOD SCIENCE (2020)
Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
Nanci Castanha et al.
FOOD HYDROCOLLOIDS (2020)
Ozone modification of arracacha starch: Effect on structure and functional properties
Damaris Carvalho Lima et al.
FOOD HYDROCOLLOIDS (2020)
Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films
Limin Dai et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Ozone: An Advanced Oxidation Technology for Starch Modification
R. Pandiselvam et al.
OZONE-SCIENCE & ENGINEERING (2019)
Changes in the physicochemical properties of barley and oat starches upon the use of environmentally friendly oxidation methods
Magdalena Kurdziel et al.
CARBOHYDRATE POLYMERS (2019)
Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains
Nanci Castanha et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles Effect of annealing on the properties of starch nanoparticles
Na Ji et al.
FOOD CHEMISTRY (2019)
Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications
Bianca C. Maniglia et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch
M. D. Matta Junior et al.
FOOD RESEARCH INTERNATIONAL (2019)
Combining ozone and ultrasound technologies to modify maize starch
Nanci Castanha et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch
Ayenampudi Surendra Babu et al.
FOOD CHEMISTRY (2019)
Ozonation of cassava starch to produce biodegradable films
Carla I. A. La Fuente et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Structural characterization and mechanical properties of dextrin-graft-poly(butyl acrylate-co-styrene) copolymers
A. David et al.
EXPRESS POLYMER LETTERS (2019)
Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China
Huan Li et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Physical modification of starch by high-pressure homogenization for improving functional properties of kappa-carrageenan/starch blend film
Mahdiyar Shahbazi et al.
FOOD HYDROCOLLOIDS (2018)
In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by heat-moisture treatment
Ying Ji et al.
FOOD HYDROCOLLOIDS (2018)
Paste structure and rheological properties of lotus seed starch glycerin monostearate complexes formed by high-pressure homogenization
Bingyan Chen et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effects of ozone treatment on the physicochemical and functional properties of whole grain flour
Mohammed Obadi et al.
JOURNAL OF CEREAL SCIENCE (2018)
Surface Modification Mechanism of Cross-Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch
Hongbo Tang et al.
JOURNAL OF FOOD SCIENCE (2018)
Microstructural and techno-functional properties of cassava starch modified by ultrasound
Yuliana Monroy et al.
ULTRASONICS SONOCHEMISTRY (2018)
Properties of lotus seed starch-glycerin monostearin complexes formed by high pressure homogenization
Bingyan Chen et al.
FOOD CHEMISTRY (2017)
Potato starch modification using the ozone technology
Nanci Castanha et al.
FOOD HYDROCOLLOIDS (2017)
Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch
Xiaoyan Tan et al.
CARBOHYDRATE POLYMERS (2017)
Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties
P. Ambigaipalan et al.
FOOD CHEMISTRY (2014)
Ozone oxidation of cassava starch in aqueous solution at different pH
Bruna Klein et al.
FOOD CHEMISTRY (2014)
Effects of high-pressure homogenization on thermal and electrical properties of wheat starch
Shuang Qiu et al.
JOURNAL OF FOOD ENGINEERING (2014)
Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches
Abraham Olasupo Oladebeye et al.
FOOD CHEMISTRY (2013)
Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch
Suling Li et al.
FOOD HYDROCOLLOIDS (2011)
Enzyme digestibility and acid/shear stability of heat-moisture treated canna starch
Yanika Watcharatewinkul et al.
STARCH-STARKE (2010)
Effect of high-pressure homogenization on the structure and thermal properties of maize starch
Bao Wang et al.
JOURNAL OF FOOD ENGINEERING (2008)
A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties
Kawaljit Singh Sandhu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)