4.7 Article

Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches

Related references

Note: Only part of the references are listed.
Article Polymer Science

High Amylose-Based Bio Composites: Structures, Functions and Applications

Marwa Faisal et al.

Summary: As biodegradable and eco-friendly bio-resources, polysaccharides from a wide range of sources are gaining increasing interest. High amylose starch (HAS) has made significant progress in the market due to its unique properties and improved nutritional values, and HAS variants of other crops are also expected to be commercially available soon. This review focuses on the various forms and processing techniques of HAS-based polymers and composites, as well as the development of low toxic and high compatibility natural plasticizers. The review also highlights the importance of mechanical and barrier properties for HAS-based materials, and discusses opportunities for HAS-based food and biomedical fabrications.

POLYMERS (2022)

Article Nanoscience & Nanotechnology

Development of an Ultrastretchable Double-Network Hydrogel for Flexible Strain Sensors

Huijun Li et al.

Summary: A double-network hydrogel has been developed by integrating agar, acrylic acid, and dynamic interactions with Fe3+ ions, leading to improved mechanical properties. This material shows remarkable stretchability, high strain sensitivity, and good 3D printability, making it a promising candidate for applications in flexible strain sensors, electronic skin, and soft robots.

ACS APPLIED MATERIALS & INTERFACES (2021)

Review Engineering, Environmental

Advances in the Modification of Starch via Esterification for Enhanced Properties

M. A. Otache et al.

Summary: Starch, as a renewable polysaccharide, has potential as an alternative industrial feedstock due to its biodegradability and low cost. However, factors such as brittleness and sensitivity to enzymes and acids limit its application, with chemical modification techniques aimed at improving the degree of substitution. The impact of reaction medium and catalyst type on the degree of substitution is examined in this review.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2021)

Article Polymer Science

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

Haijun Wang et al.

Summary: This study developed an efficient method for preparing starch nanocrystals (SNCs), with modified starch showing improved dispersion properties for potential applications in safe and biodegradable food packaging.

POLYMERS (2021)

Article Chemistry, Applied

Fabrication and characterization of biodegradable KH560 crosslinked chitin hydrogels with high toughness and good biocompatibility

Biao Chen et al.

Summary: Chitin hydrogels have various advantages but weak mechanical strength, therefore, constructing chitin hydrogels with high mechanical strength and good biocompatibility is crucial. Double crosslinked chitin hydrogels prepared with specific process exhibit excellent physical properties and biocompatibility, showing promising applications in biomedicine.

CARBOHYDRATE POLYMERS (2021)

Review Biochemistry & Molecular Biology

Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials

Paulo Vitor Franca Lemos et al.

Summary: This article reviews the research advances in hydrophilic and hydrophobic starch derivatives for drug delivery systems over the past decade, discussing their chemical modifications, synthesis methods, and potential applications in drug encapsulation, controlled release, and mechanical property enhancement.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Polymer Science

Baked hydrogel from corn starch and chitosan blends cross-linked by citric acid: Preparation and properties

Hamed Peidayesh et al.

POLYMERS FOR ADVANCED TECHNOLOGIES (2020)

Article Chemistry, Applied

High-amylose wheat starch: Structural basis for water absorption and pasting properties

Caili Li et al.

CARBOHYDRATE POLYMERS (2020)

Article Biochemistry & Molecular Biology

Preparation and characterization of C-phycocyanin coated with STMP/ STPP cross-linked starches from different botanical sources

Paulo Vitor Franca Lemos et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Chemistry, Multidisciplinary

High-viscosity α-starch nanogel particles to enhance oil recovery

Tuo Liang et al.

RSC ADVANCES (2020)

Review Food Science & Technology

High-Amylose Starches to Bridge the Fiber Gap: Development, Structure, and Nutritional Functionality

Haiteng Li et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Article Agriculture, Multidisciplinary

Preparation of Borax Cross-Linked Starch Nanoparticles for Improvement of Mechanical Properties of Maize Starch Films

Hao Lu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Food Science & Technology

Properties of cellulose nanofiber/bengkoang starch bionanocomposites: Effect of fiber loading

Melbi Mahardika et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Review Food Science & Technology

Structure, properties, and potential applications of waxy tapioca starches - A review

Chao-Feng Hsieh et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Biochemistry & Molecular Biology

New insight in crosslinking degree determination for crosslinked starch

Tingting Kou et al.

CARBOHYDRATE RESEARCH (2018)

Article Food Science & Technology

Low glycaemic index foods from wild barley and amylose-only barley lines

Domenico Sagnelli et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

Article Chemistry, Applied

Physicochemical characterization of starches from dry beans cultivated in Brazil

Ivo Mottin Demiate et al.

FOOD HYDROCOLLOIDS (2016)

Article Food Science & Technology

Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles

Man Zhou et al.

STARCH-STARKE (2015)

Article Chemistry, Applied

Functional, physicochemical properties and structure of cross-linked oxidized maize starch

Jianhua Liu et al.

FOOD HYDROCOLLOIDS (2014)

Article Chemistry, Multidisciplinary

Cross-Linked Waxy Maize Starch-Based Green Composites

Trina Ghosh Dastidar et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2013)

Article Polymer Science

Physicochemical properties of cross-linked-annealed wheat starch

Mahsa Majzoobi et al.

IRANIAN POLYMER JOURNAL (2012)

Article Chemistry, Applied

Preparation and characterisation of crosslinked waxy potato starch

Fa-xing Luo et al.

FOOD CHEMISTRY (2009)

Article Materials Science, Coatings & Films

AN OVERVIEW ON THE TECHNOLOGY OF CROSS-LINKING OF STARCH FOR NONFOOD APPLICATIONS

Ali S. Ayoub et al.

JOURNAL OF PLASTIC FILM & SHEETING (2009)

Article Polymer Science

Thermal properties and stability of cassava starch films cross-linked with tetraethylene glycol diacrylate

PT Marques et al.

POLYMER DEGRADATION AND STABILITY (2006)