☆ 4.7 Review

Non-Traditional Starches, Their Properties, and Applications

FOODS (2023)

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Review Food Science & Technology

Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source - a Review

Radha Kushwaha et al.

Summary: Jackfruit seed starch is a potential source for commercial production of starch due to its high resistant starch content, good swelling and water absorption capacity, and high gelatinization temperature. This review summarizes the research on the composition, properties, structure, and morphology of jackfruit seed starch and provides suggestions for further research to improve its utilization in the food industry.

FOOD REVIEWS INTERNATIONAL (2023)

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Article Biochemistry & Molecular Biology

A novel very small granular starch from Chlorella sp. MBFJNU-17

Chengdeng Chi et al.

Summary: Novel resources of very small granular starch are of great interests to food scientists. This study isolated and characterized the starch from Chlorella sp. MBFJNU-17 and compared it with quinoa starch. The results showed that Chlorella sp. MBFJNU-17 is a novel resource of very small granular starch with desirable properties.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

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Article Chemistry, Multidisciplinary

Effects of acetylation, acid-thinning and oxidation on Chrysophyllum albidum (African star apple) kernel native starch

Abdulazeez A. Oderinde et al.

Summary: Research was conducted on the isolation, modification, and property assessment of starch from African star apple seeds. Acetylation, acid-thinning, and oxidation were performed to improve the physicochemical properties of the starch. Modified starches showed improved swelling power and water and oil absorption capacities. Acid-thinning enhanced starch pasting properties. Modification also increased the gelatinisation transition temperature of native starch.

CHEMICAL PAPERS (2023)

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Article Food Science & Technology

Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch

Ning Wang et al.

Summary: Improving the quality of chemical-modified starch is challenging using traditional methods. Therefore, this study utilized mung bean starch with low chemical activity as the raw material, and prepared cationic starch through treatment under high hydrostatic pressure (HHP) at 500 MPa and 40 degrees C. The effects of HHP on the structure and properties of native starch were investigated, demonstrating that high pressure facilitated the penetration of water and etherifying agent into starch granules, resulting in three stages of structural changes similar to mechanochemical effects. Notably, HHP treatment for 5 and 20 minutes significantly improved the degree of substitution, reaction efficiency, and other qualities of cationic starch. Overall, proper HHP treatment could enhance the chemical activity and quality of starch.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Biochemistry & Molecular Biology

The physicochemical properties and Pickering emulsifying capacity of acorn starch

Changsheng Guo et al.

Summary: The granule characteristics, functional properties, digestibility, antioxidant capacity, and phenolic composition of acorn starch were compared to those of potato starch and corn starch. Acorn starch showed smaller granule size, similar amylose content and crystallinity degree to corn starch. It had poor aqueous solubility but strong gel strength and setback viscosity. Acorn starch contained more polyphenols, resulting in higher resistant starch content and better antioxidant activity. Additionally, it exhibited outstanding particle wettability and emulsifying ability. A higher addition of acorn starch showed a stronger protective effect against ultraviolet irradiation on beta-carotene. These findings provide reference for the development of acorn starch.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

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Article Food Science & Technology

Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut

Chiemela Enyinnaya Chinma et al.

Summary: This study investigated the effect of germination time on the characteristics, digestibility, and microstructural changes of Bambara groundnut starch. The results showed that the properties of starch, such as yield, lightness, amylose content, and resistant starch contents, decreased with increasing germination time. However, water absorption capacity, swelling power, solubility index, and dispersibility increased. Germination did not alter the X-ray diffraction pattern but increased the relative crystallinity of the starch. The peak gelatinization temperatures of germinated starch were higher than native starch. Germination significantly changed the molecular structure of starch and impacted its functionality.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

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Article Food Science & Technology

Heat-Moisture Treatment on Pinhao Starch Impacts the Properties of the Biodegradable Films

Barbara Biduski et al.

Summary: Using non-conventional starch with heat-moisture treatment (HMT) can improve film properties and present different properties. HMT causes changes in the structure of pinhao starch, reduces crystallinity, improves thermal stability, and leads to desirable changes in water vapor permeability, tensile strength, and elongation at the break of the starch films. This physical modification method is a promising alternative to chemical modifications.

STARCH-STARKE (2023)

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Article Acoustics

Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

Rui He et al.

Summary: The research on the interaction between starch and polyphenol complexes has gained significant interest for improving the physicochemical properties of starch. Ultrasonic treatment, a common method for starch modification, can generate voids and cracks within starch granules and enhance the combination between starch and polyphenols. This study focused on the modification of canistel seed starch using ultrasonic treatment alone or in combination with quercetin. The molecular structure, particle characteristics, and properties of the starch were evaluated. The results showed that quercetin can protect the destruction of starch granule size by ultrasonic treatment, and it binds to the surface of canistel seed starch through hydrogen bonding, resulting in increased crystallinity. Moreover, the combination of ultrasonic modified starch with quercetin exhibited improved solubility, swelling force, and apparent viscosity, indicating higher stability and shear resistance.

ULTRASONICS SONOCHEMISTRY (2023)

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Article Engineering, Chemical

Effect of Freeze-Thaw Cycles on Physicochemical and Functional Properties of Ginger Starch

Yu-Ching Wang et al.

Summary: This study investigated the effects of freeze-thaw cycles on the functional components, physicochemical properties, and structural properties of ginger starch. The results showed that the freeze-thaw treatment increased the content of resistant starch, amylose, total starch, and recrystallization in ginger starch. Freeze-thawed starch exhibited higher thermal stability and potential for use in low-GI foods.

PROCESSES (2023)

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Article Energy & Fuels

Effect of ultrasonic modification on physiochemical, structural, functional properties and in vitro starch digestibility of Amaranthus paniculatus (Rajgeera) starch

Pooja Yadav et al.

Summary: Amaranth starch underwent ultrasonication treatment for 10, 20, and 30 minutes at a frequency of 60 kHz. The treatment resulted in changes in physiochemical and functional properties, as well as in vitro starch digestibility. Sonicated starch exhibited clumps, granule agglomeration, and fissures on the surface of starch granules. Ultrasound treatment increased the solubility, swelling, amylose content, transmittance, water absorption capacity, and oil absorption capacity of the starch samples. However, it also decreased the gel hardness. There was no significant change in the crystalline pattern between native and sonicated starch. The rapidly digestible starch (RDS) content decreased, while the slowly digestible starch (SDS) and resistant starch (RS) content significantly increased from 32.81% to 37.20% and from 9.87% to 20.98%, respectively.

BIOMASS CONVERSION AND BIOREFINERY (2023)

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Article Food Science & Technology

Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology

Jingshui Xu et al.

Summary: Response surface methodology was utilized to optimize the process conditions for modifying lotus root starches using sodium hypochlorite. A quadratic model was developed based on the Box-Behnken design to correlate the reaction variables. The results showed that the active chlorine content had the most significant impact on the response. The oxidized lotus root starch granules were mostly spherical in shape with slightly rougher surfaces compared to native lotus root starch. This study provides technical support and theoretical guidance for the production of oxidized lotus root starches using NaOCl as an oxidizing agent.

CZECH JOURNAL OF FOOD SCIENCES (2022)

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Article Food Science & Technology

Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China

Li Zhang et al.

Summary: The study comprehensively analyzed the morphological, physicochemical, and digestibility properties of Yugan Euryale ferox seeds starch (Y-EFS). Results showed that Y-EFS had relatively high crystallinity and larger crystallization area, as well as a high amylose content. The study suggests that Y-EFS has great application prospects in hypoglycemic functional foods.

FOOD BIOPHYSICS (2022)

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Article Chemistry, Applied

Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.)

Tiantian Yuan et al.

Summary: Winter squash and pumpkin cultivars in China were studied for their starch properties, revealing differences in morphology, crystalline structure, molecular weight, gelatinization temperature, and viscosity. Miben starch showed higher values compared to Heili starch.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Processing, digestion property and structure characterization of slowly digestible gorgon nut starch

Jia-cheng Zeng et al.

Summary: Heating-cooling treatment (HCT) was used to prepare slow digestible gorgon nut starch (GN-SDS), which showed improved digestion characteristics with lower postprandial blood glucose. SEM images indicated significant changes in particle morphology and internal structure after the treatment.

FOOD SCIENCE AND BIOTECHNOLOGY (2022)

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Article Agricultural Engineering

Structural, physical and degradation characteristics of polyvinyl alcohol/ esterified mung bean starch/gliadin ternary composite plastic

Chunyan Su et al.

Summary: Biodegradable composite plastics based on PVA, esterified starch, and gliadin produced through solvent casting showed improved performance, including lower hydrophilicity, higher tensile properties, and better compatibility, as well as higher biodegradability compared to pure PVA plastics. The different proportions of composite plastics displayed varying colors due to different component ratios, with increasing esterified starch content leading to higher melting and crystallization enthalpy. The optimal composition for specific properties, such as the lowest hydrophilicity and highest tensile properties, were achieved at certain ratios of PVA/starch/gliadin.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Biochemistry & Molecular Biology

Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment

Yongjie Lin et al.

Summary: The synergistic enzymatic treatment had a significant effect on the properties and digestibility of C-type lotus seed porous starch. Increasing enzyme addition led to enhanced oil and water absorption, higher specific surface area, and increased crystallinity of the porous starch. The structural changes were consistent with the increase in gradually digestible starch and resistant starch contents.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biochemistry & Molecular Biology

Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment

Yuntong Li et al.

Summary: The subcritical ethanol-water modification improved the cold water swelling ability of oat starch, changed the crystal form from A-type to V-type, increased the amylose content, and resulted in honeycomb and porous surface morphology of starch granules.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biochemistry & Molecular Biology

Simple thermal and freezing treatments to improve absorption capacity and alter digestibility of canna starch granules*

Wanarite Rodboontheng et al.

Summary: Swollen canna starches (SCS) were prepared by heating unmodified and heat-moisture treated (HMT) starch suspensions at sub-gelatinization temperatures, followed by freezing to stabilize the structure. The absorption capacities of swollen starches increased significantly, with a decrease in granular size after freezing. Additionally, freezing decreased the susceptibility to amylase digestion and slowed down the digestion process.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Engineering, Biomedical

Thermoplastic starch nanocomposites: sources, production and applications - a review

Amanda de Sousa Martinez de Freitas et al.

Summary: Thermoplastic starch (TPS) materials offer a promising alternative to petroleum-derived polymers, with the addition of nanofillers as a key modification strategy to enhance various properties.

JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION (2022)

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Article Engineering, Chemical

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

Raphael Lucas Jacinto Almeida et al.

Summary: This study investigated the effects of hydrothermal pretreatments on the thermodynamic and technological properties of red bean starch. The results showed that hydrothermal pretreatments reduced drying time, changed crystal structure and thermal properties, and optimized the performance of starch. It is considered a viable method for starch modification.

JOURNAL OF FOOD PROCESS ENGINEERING (2022)

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Article Food Science & Technology

Arrowroot starch (Maranta arundinacea) as a bread ingredient for product development

Giovana J. Cardoso et al.

Summary: This study aimed to characterize the properties of arrowroot starch and its potential use in bread formulation. The results showed that arrowroot starch has promising technological-functional and thermal properties for bread development, and the breads produced with arrowroot starch were similar to control bread in terms of hardness and volume when up to 30% of wheat flour was substituted.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties

Kishwar Zehra et al.

Summary: This study developed composite films using a novel starch source from water chestnut and polyvinyl alcohol (PVA), and investigated the effects of different plasticizers on their functional properties. The results showed that the plasticizer reduced swelling capacity but increased film solubility. The tensile strength of the films improved with plasticizer incorporation but gradually reduced at higher concentrations. The water vapor permeability slightly increased with the addition of plasticizers. The study also found that the inclusion of plasticizers enhanced the biodegradability of the films, making them suitable for food packaging without any harmful effects.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties

Daniela O. Parra et al.

Summary: Annealing is a modification method that can improve the physicochemical properties of starch. This study investigated the effects of moisture content and time on the properties of ulluco starch modified by annealing. The results showed that annealed ulluco-modified starch had improved solubility, water-holding capacity, oil-holding capacity, pasting properties, and gel texture. The ordered structure and granule shape of the starches were not significantly affected by the annealing modification. Moisture content had the greatest influence on the modified starch properties, followed by time. The annealing treatment was found to be an efficient, low-cost, and environmentally friendly method for improving the physicochemical properties of ulluco starch.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Physicochemical properties and structure of starches of foxnut (Euryale ferox Salisb.) from India and its application

Maibam Baby Devi et al.

Summary: The study focused on investigating the physicochemical characteristics and potential applications of Euryale ferox kernel starch (EFKS) in food industries. Findings showed that EFKS exhibited unique properties such as high pasting temperature and polyhedral granule shape, with the ability to replace up to 20% of wheat flour in bread making without compromising sensory attributes. The research highlighted the novel starch source's immense potential for various food and non-food applications, making it a lucrative option for entrepreneurs.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Agriculture, Multidisciplinary

Standardization of process protocol for isolation of starch from mango kernel and its characterization

Parv Nayak et al.

Summary: The study found that the optimal method for isolating starch from mango kernels involved a solid-to-water ratio of 1:3 and centrifugation at a frequency of 3 times, resulting in a starch yield of 48.43% ± 1.08% and purity of 76.46% ± 0.83%. The chemically isolated starch exhibited higher paste clarity and better color attributes compared to the starch obtained through centrifugation. Both starches showed good functional, structural, and thermal properties, making them suitable for various applications in the food and non-food industries.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Food Science & Technology

Drying processes of OSA-modified plantain starch trigger changes in its functional properties and digestibility

A. Chavez-Salazar et al.

Summary: The study investigated the impact of drying process on the functional properties of OSA-modified plantain starch, revealing that different drying methods can result in differences in pasting characteristics, morphological structure, and nutritional value, which are relevant for various industrial-technological applications.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch

Palak Mahajan et al.

Summary: Kutki millet is an underutilized grain with high starch content that shows excellent pasting and textural properties, suitable for various food applications. Digestion kinetic models indicate lower digestibility of Kutki millet starch compared to corn starch, with SEM micrographs showing potential as a fat replacer due to finer particle size.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Structural and functional properties of chestnut starch based on high-pressure homogenization

Zehang Guo et al.

Summary: High-pressure homogenization (HPH) can improve the functional and structural characteristics of chestnut starch. By increasing pressure, cycles, and concentration, the solubility, swelling power, and transparency of starch can be enhanced, while its crystallinity and particle size may decrease.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

Ndahita De Dios-Avila et al.

Summary: The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The results showed that the flours and starches exhibited interesting physicochemical and functional properties relevant to applications in food systems. These findings are important for the revaluation of this by-product.

MOLECULES (2022)

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Article Biochemistry & Molecular Biology

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

Shahzad Hussain et al.

Summary: This study aimed to explore the effects of locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. The results showed that the addition of acetylated cactus gum or acacia gum increased the viscosity of starch, altered the pasting temperature and thermal properties, and reduced the hardness of starch gels. Furthermore, all starch gels exhibited non-Newtonian shear thinning behavior and time-dependent thixotropic properties. The addition of acetylated cactus gum also resulted in a higher activation energy for starch gels.

MOLECULES (2022)

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Article Engineering, Manufacturing

Effects of multiple-step cold plasma processing on banana (Musa sapientum) starch-based films

Gerald A. Marenco-Orozco et al.

Summary: In recent years, research has been conducted on films made from biodegradable materials to improve their physical properties, mechanical strength, and hydrophobicity. This study specifically focused on banana starch-based films and their production process using cold plasma treatment. The results showed that plasma-treated films had better crystalline/amorphous ratio and improved surface properties compared to untreated films. Films produced with treated starch granules and filmogenic suspension had the lowest moisture and solubility values, while films produced with plasma-treated starch granules and subjected to plasma treatment had the highest water contact angle, tensile strength, and puncture resistance, making them the most hydrophobic and mechanically strong among the tested films.

PACKAGING TECHNOLOGY AND SCIENCE (2022)

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Article Food Science & Technology

Development of Starch Nanoparticle from Mango Kernel in Comparison with Cereal, Tuber, and Legume Starch Nanoparticles: Characterization and Cytotoxicity

Vikash Nain et al.

Summary: This study investigated the properties of starch nanoparticles from different botanical sources, including particle size, crystallinity, and cytotoxicity. Starch nanoparticles synthesized from mango kernel were found to have the largest particle size. The relative crystallinity of starch nanoparticles was higher compared to native starches. Thermal analysis showed significant variations in the degradation temperature of starch nanoparticles from different sources. The study also revealed that mango kernel starch nanoparticles exhibited good biocompatibility with human HeLa cell lines.

STARCH-STARKE (2022)

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Article Food Science & Technology

Morphological, Structural, and Paste Characteristics of Native and Heat-Moisture Treated Treculia africana Starch

Toluwani S. Akinyosoye et al.

Summary: This study investigates the modification of starch isolated from the seeds of Treculia africana through heat-moisture treatment (HMT) at different moisture contents. The results show that increasing the moisture content of HMT stabilizes the starch pastes, improves their properties, and enhances their potential as thickeners in food applications requiring severe processing conditions.

STARCH-STARKE (2022)

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Article Food Science & Technology

Effect of Different Hydrothermal Treatments on Pasting, Textural, and Rheological Properties of Single and Dual Modified Corypha Umbraculifera L. Starch

Muhammed Navaf et al.

Summary: The starch isolated from talipot palm was modified by various treatments, leading to increased crystallinity, significant changes in swelling power and solubility, and variations in pasting temperature, viscosity, and gel hardness.

STARCH-STARKE (2022)

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Article Food Science & Technology

Genetic Diversity and Inter-Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Shwetha Narayanamoorthy et al.

Summary: The study analyzed the starch characteristics of 16 common bean varieties and found wide diversity in starch quality traits. AAC mainly affects textural and pasting properties, while retrogradation mainly depends on gelatinization rather than AAC.

STARCH-STARKE (2022)

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Review Plant Sciences

Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review

Heba Mohamed et al.

Summary: This review provides an overview of the key components of sorghum grain, including starches, fiber, proteins, lipids, and vitamins, as well as the presence of antioxidants and beneficial chemicals. Sorghum, as a cereal crop, holds significant nutritional value for both human consumption and animal feed. In recent years, sorghum farming for biofuel production and its utilization in the development of healthy and functional foods have gained popularity due to its biological potential and health benefits.

PHYTON-INTERNATIONAL JOURNAL OF EXPERIMENTAL BOTANY (2022)

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Article Polymer Science

Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study

Youkabed Zarroug et al.

Summary: The aim of this study was to extract starch from acorn fruits and investigate their structural and functional properties compared to corn and modified starches. The extracted acorn starches showed high purity and quality, with high swelling power, solubility, and water absorption. Additionally, they exhibited higher enthalpy and gelatinization temperatures, with a different crystalline structure compared to commercial starches. These underexploited acorn starches can be used to produce custards with improved functionality and microstructure.

POLYMERS (2022)

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Article Polymer Science

Physical, Mechanical, and Morphological Performances of Arrowroot (Maranta arundinacea) Fiber Reinforced Arrowroot Starch Biopolymer Composites

J. Tarique et al.

Summary: This research focuses on developing and characterizing arrowroot starch-based biocomposite films by incorporating fibers, which improve the mechanical properties and water absorption of the films. The results show that adding fibers significantly increases the tensile and tear strengths of the films, with the optimum filler content being 10%. Additionally, the composite films absorb more water when immersed in seawater and rainwater.

POLYMERS (2022)

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Article Polymer Science

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

Chang Liu et al.

Summary: Phosphorylation and acetylation have significant effects on the structural, physicochemical and functional properties of chestnut starch, leading to improved characteristics and potential application as a food additive.

POLYMERS (2022)

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Article Food Science & Technology

Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying

Lucio A. Vazquez-Leon et al.

Summary: The study analyzed the morphological and physicochemical properties of black bean starch for nanoencapsulation by spray drying. Black bean starch exhibited high thermal stability and gel stability, making it potentially suitable for applications in the food industry. The results suggest that black bean starch has properties with potential applications in food industries.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability

Surafel Mustefa Beyan et al.

Summary: In this study, edible films were prepared using starch extracted from anchote, a tuber crop indigenous to Ethiopia. The composition of starch, plasticizer, surfactant, and agar was investigated for their effect on water vapor permeability of the films. The resulting films had high transparency, thermal and mechanical stability, and low water solubility, making them potential materials for food packaging.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties

Vianney Cortes-Viguri et al.

Summary: The study found that AS has suitable functional properties for the food industry, with its purity affecting various evaluated parameters such as zeta-potential values and antioxidant activity. AS can efficiently remove lipids and proteins, and has good swelling power, solubility, and water absorption.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

Preparation of adzuki bean starch-lipid complexes and their anti-digestion mechanism

Xiuli Wu et al.

Summary: This study investigated the effects of fatty acid chain length on adzuki bean starch complexes, showing that the resistant starch content of the complexes significantly increased with longer fatty acid chains, and the anti-digestibility of the complexes was significantly negatively correlated with fatty acid chain length. Additionally, the study found that the fatty acid structure significantly influences the structures and properties of the complexes.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

Identification of starch with assorted shapes derived from the fleshy root tuber of Phoenix sylvestris: extraction, morphological and techno-functional characterization

Achyuta Kumar Biswal et al.

Summary: This study reports the isolation and characterization of a high-purity crystalline starch from the fleshy root tuber of a wild palm. The starch exhibited unique physicochemical properties, crystallinity, and morphology. It also showed potential antioxidant properties and various applications.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures

Adugna Mosissa Bikila et al.

Summary: A study on the characteristics of dried anchote powder found that both pretreatment and drying temperature significantly affected its properties. Blanching and boiling anchote flours dried at relatively lower temperatures showed better water absorption capacity, swelling power, and water absorption index than the raw.

FOOD SCIENCE & NUTRITION (2022)

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Article Chemistry, Multidisciplinary

Influence of LLDPE-g-MA on Mechanical Properties, Degradation Performance, and Water Absorption of Thermoplastic Sago Starch Blends

Denny Akbar Tanjung et al.

Summary: The addition of LLDPE-g-MA at 10 wt.% into the compound of sago starch/LLDPE was found to significantly improve its mechanical properties, interface adhesion reaction, and water absorption properties. Furthermore, the sample exhibited good degradation performance under different conditions.

INDONESIAN JOURNAL OF CHEMISTRY (2022)

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Article Chemistry, Applied

Stabilizing emulsions using high-amylose maize starch treated by solvothermal process

Yanhong Chen et al.

Summary: This paper proposes a method to prepare cold-water swelling esterified starch (M-HAMS) by modifying high-amylose maize starch (HAMS) with lauric acid in an ethanol solvothermal system. Oil-in-water Pickering emulsions were prepared using M-HAMS as a granule stabilizer, and the factors affecting the oxidation stability of the emulsion were studied. Atomic force microscopy analysis showed that M-HAMS granules form a three-dimensional network barrier in the emulsion, increasing the viscosity and reducing the peroxide value. The influence of pH value and NaCl concentration on the emulsion's viscosity and stability was also weakened.

CARBOHYDRATE POLYMERS (2022)

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Article Chemistry, Applied

Influence of physicochemical changes of the avocado starch throughout its pasting profile: Combined extraction

Edgar A. Esquivel-Fajardo et al.

Summary: This study focused on the effect of lamellae presence on the pasting profile of isolated avocado starch. The starch exhibited a highly crystalline structure and its apparent viscosity behavior was explained by the correlation between its morphological and structural properties.

CARBOHYDRATE POLYMERS (2022)

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Article Chemistry, Applied

Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties

Wenmeng Liu et al.

Summary: The effects of dry heat treatment and xanthan gum on chestnut starch were investigated, showing that dry heat treatment decreased gelatinization viscosity while xanthan gum addition had a positive effect on it. XRD and SEM results indicated that the crystal structure and gel structure of chestnut starch were affected by these treatments, and in vitro digestibility showed an increase in resistant starch content with the combination of dry heat treatment and xanthan gum.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

Chen Zhang et al.

Summary: After partial gelatinization and freeze-thawing treatment, the structure and stability of waxy maize starch granules were altered, resulting in increased pasting viscosity and improved gel properties. The addition of xanthan gum further enhanced these effects.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties

Jingwei Hu et al.

Summary: The study investigated the effects of gaseous ozone treatment on Tartary buckwheat starch, revealing that appropriate treatment time enhanced the starch's order structure while over treatment led to degradation. Additionally, ozone-treated starch showed higher gelatinization enthalpy and better viscoelasticity.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Molecular interaction of β-carotene with sweet potato starch: A bleaching-restitution assay

Alberto A. Escobar-Puentes et al.

Summary: This study investigated the molecular interactions between beta-carotene and sweet potato starch using a bleaching-restitution strategy. The results showed that the interaction between beta-carotene and starch primarily occurred through hydrogen bonding and CH-π stacking, which altered the molecular order and crystallinity of the starch and increased its resistance to digestion.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties

Mengting Ma et al.

Summary: Granule-associated surface and channel lipids extracted from small-granule starches have a profound effect on granule aggregation, even though their content is low, they may be of value for manipulation of starch properties.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches

Mengting Ma et al.

Summary: The study found that removal of SGAPs caused a greater reduction in gelatinization temperature, rigidity of swollen granules, peak, breakdown, and final viscosities of small-granule starches, while also weakening the pseudoplasticity and shear-thinning behavior during the gelatinization process.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Textural properties, microstructure and digestibility of mungbean starch-flaxseed protein composite gels

Cong Min et al.

Summary: In this study, mungbean starch (MBS) - flaxseed protein (FP) composite gels were developed. The gels exhibited smooth and soft texture. The addition of FP decreased the hardness of the gels. Microstructure analysis showed that FP granules were embedded in the MBS network. The composite gels also had higher digestibility compared to the MBS-alone gel. This study demonstrates the potential of MBS-FP composite gels as novel, gelled food products with soft texture.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch

Yuxi Yue et al.

Summary: This study evaluated the effects of KGM on low-amylose rice starch and found that KGM addition can lower pasting temperature, improve rheological properties, and suppress starch retrogradation, which is of significance for expanding the application of KGM in the food industry.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2022)

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Article Food Science & Technology

Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch

Jing Zhang et al.

Summary: High hydrostatic pressure (HHP) can be used for starch modification without affecting quality and flavour constituents. The effects of HHP on oat starch microstructure and retrogradation characteristics were investigated, with results showing that treatment at 500 MPa for 15 min can inhibit retrogradation. This study offers theoretical guidance for the application of HHP technology in starch modification and food processing.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality

Guadalupe Mendez-Montealvo et al.

Summary: The study revealed that long-term acid hydrolysis resulted in changes in the crystalline and double-helical structure of the non-conventional starch achira, impacting its functionality. However, by adjusting the hydrolysis time appropriately, the functionality of AS can be regulated.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Recovery of mango starch from unripe mango juice

Carolina Lagunes-Delgado et al.

Summary: In this study, starch from unripe mango was extracted and compared using different methods. The results showed that centrifugal sedimentation method can achieve higher starch yield, while juice-extracted starches maintained better integrity. Mango starch exhibited a specific crystalline pattern, with subtle differences between varieties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Evaluation of Physicochemical Properties of Starch from Brazilian Carioca Beans (Phaseolus vulgaris)

Francine Gomes Basso Los et al.

Summary: This study characterizes Carioca bean starch extract from different cultivars and harvests in different crop years, showing slight differences in physicochemical characteristics. The starch has high amylose content, high gelatinization temperatures, and high resistant starch content, indicating uniqueness based on cultivar and crop year.

STARCH-STARKE (2022)

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Article Food Science & Technology

Response Surface Optimization of Ultrasound-Assisted Extraction of Sago Starch from Sago Pith Waste

Mohamed Hizam Mohamed Noor et al.

Summary: This study optimized the extraction yield of sago starch from sago pith waste using ultrasound-assisted extraction, with significant influences on the order degree and thermal properties of the starch. The results indicated that ultrasound affected the structure and surface of sago starch granules, leading to improved extraction efficiency and altered thermal characteristics.

STARCH-STARKE (2022)

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Article Food Science & Technology

Highly efficient fermentation of glycerol and 1,3-propanediol using a novel starch as feedstock

You Yang et al.

Summary: The study found that duckweed starch can be efficiently used to produce glycerol and 1,3-propanediol through fermentation, with a glycerol productivity of 3.67 g L-1 h(-1) and a 1,3-PD productivity of 0.89 g L-1 h(-1).

FOOD BIOSCIENCE (2022)

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Article Food Science & Technology

Recovery of gelatin from poultry waste: Characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato

Jahangir A. Rather et al.

Summary: The study developed an edible coating material using poultry waste gelatin and lotus stem starch, which effectively extended the shelf life of cherry tomatoes. The light transmission of the coating material was affected by the starch concentration, and it maintained the firmness and pH of tomatoes while reducing weight loss.

FOOD PACKAGING AND SHELF LIFE (2022)

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Review Food Science & Technology

The use of time domain 1H NMR to study proton dynamics in starch-rich foods: A review

Isabella M. Riley et al.

Summary: In this article, the application of time domain proton nuclear magnetic resonance (TD H-1 NMR) in studying the interactions between starch and water is discussed. The technique allows for the evaluation of molecular mobility and water distribution, providing insights into starch structure and water state during processing. However, interpreting data from complex food systems poses challenges due to the presence of multiple constituents. The article also explores the use of variable temperature TD 1H NMR in understanding the molecular dynamics of starch transitions in dough/batter systems. Overall, TD NMR is considered a valuable tool for optimizing and developing starchy food products.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

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Article Green & Sustainable Science & Technology

The Fabrication of Water-Soluble Chitosan Capsule Shell Modified by Alginate and Gembili Starch (Dioscorea esculenta L)

Yatim Lailun Ni'mah et al.

Summary: Water-soluble capsule shells were successfully fabricated using chitosan, alginate, and Gembili starch. The capsule shells exhibited good solubility and degradation properties, with an appearance similar to commercial capsule shells.

JOURNAL OF RENEWABLE MATERIALS (2022)

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Article Chemistry, Applied

Molecular characteristics and physicochemical properties of very small granule starch isolated from Agriophyllum squarrosum seeds

Lihong Han et al.

Summary: The study compared the novel starch resources isolated from Agriophyllum squarrosum with quinoa starch, revealing that AS has lower viscosity and swelling degree, higher molecular weight, slower digestion rate than QS, which is suitable for application and domestication of A. squarrosum crops.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin

Shanshan Gao et al.

Summary: The study investigated the rheological, thermal properties, and digestibility of plasma-modified Tartary buckwheat starch complexed with quercetin. The results showed that quercetin increased the consistency coefficient and decreased the flow behavior index of the complex. SEM and TGA analysis revealed a more compact and stable structure after quercetin complexation, while XRD and FT-IR results indicated a non-inclusive complex with higher crystallinity formed through hydrogen bonding between quercetin and starch. Additionally, the digestion rate of the complex decreased compared to untreated Tartary buckwheat starch, attributed to increased viscosity, enhanced crystallinity, and compactness of starch granules.

FOOD HYDROCOLLOIDS (2021)

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Article Biochemistry & Molecular Biology

Characterization of a natural biodegradable edible film obtained from arrowroot starch and iota-carrageenan and application in food packaging

Annur Ahadi Abdillah et al.

Summary: Future food packaging trends are moving towards natural and eco-friendly materials derived from biopolymers to reduce pollution from synthetic polymers. Blending arrowroot starch and iota-carrageenan can create biodegradable edible films with enhanced properties suitable for food and industrial applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment

Huishan Shen et al.

Summary: Plasma treatment, ultrasound, and the synergistic treatment were found to modify mung bean starch by reducing molecular weight and crystallinity, while increasing gelatinization temperatures and enthalpy. Dual treatment enhanced the thermal stability of starch paste and expanded the potential applications of mung bean starch in the food industry.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Microwave treatment alters the fine molecular structure of waxy hull-less barley starch

Xiaojing Chen et al.

Summary: Under different microwave conditions, waxy hull-less barley kernels and their isolated starches undergo changes in morphology, particle size, digestibility, rheological properties, and molecular structure. Microwave treatment increases starch digestibility, particle size, and alters rheological properties, while maintaining relatively stable chain-length distribution. The primary effects of microwave treatment may include loosening the molecular structure and cutting main chains of amylopectin.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch

Guantian Li et al.

Summary: Nonenyl succinic anhydride (NSA) modification of starch can adjust physicochemical properties, enhance emulsifying capacity, and serve as potential Pickering emulsion stabilizers. Starch modification with a DS of 0.0359 has the highest emulsifying capacity.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Food Science & Technology

Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese

Tooba Mehfooz et al.

Summary: In this study, hydroxypropylated barley starch was utilized as a partial casein replacer in the preparation of imitation mozzarella cheese. The cheeses with casein replaced showed improved stretch and melt properties compared to control samples.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Effect of ozone and high-pressure homogenization on the physicochemical, functional, and in vitro digestibility properties of lily starch

Haishan Xu et al.

Summary: The study showed that ozone (O-3) and high-pressure homogenization (HPH) had significant effects on modifying lily starch, especially when used in combination. The treated samples exhibited improved pasting and thermal properties, as well as higher solubility and swelling power. Additionally, the combination treatment reduced resistance starch content and enhanced the digestibility of lily starch. This suggests that the combination of HPH and O-3 confers better functionality on lily starch compared to single treatments, making it more suitable for industrial applications.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Chemistry, Multidisciplinary

The molecular structural transformation of jackfruit seed starch in hydrogen peroxide oxidation condition

Nguyen Thanh Tung et al.

Summary: Oxidizing jackfruit seeds starch can increase its value for industrial applications, with a recovery efficiency of 95.79%. The oxidized jackfruit seed starch products had carbonyl and carboxyl content of 1.06% and 0.29%, respectively.

JOURNAL OF THE INDIAN CHEMICAL SOCIETY (2021)

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Article Biochemistry & Molecular Biology

Starch Granule Size and Morphology of Arabidopsis thaliana Starch-Related Mutants Analyzed during Diurnal Rhythm and Development

Qingting Liu et al.

Summary: Transient starch plays a crucial role in plant metabolism. Monitoring alterations in starch granules provides valuable insights into the persistent metabolic process. This study demonstrates, for the first time, changes in starch granule size and morphology throughout the day and during leaf aging, as well as differences among starch-related mutants.

MOLECULES (2021)

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Article Biochemistry & Molecular Biology

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber

Laiquan Shi et al.

Summary: Starch properties of three sweet potato varieties planted in four locations varied significantly in factors such as granule size, iodine absorption, amylose content, crystalline structure, and thermal properties. The study highlights the impact of variety and growing location on the physicochemical properties of sweet potato starch.

MOLECULES (2021)

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Article Multidisciplinary Sciences

Evaluation of indigenous aromatic rice cultivars from sub-Himalayan Terai region of India for nutritional attributes and blast resistance

Debayan Mondal et al.

Summary: Indigenous folk rice cultivars exhibit rich potential in terms of nutrition and disease resistance, with genetic variation observed in nutritional attributes and resistance levels. Some varieties show higher nutritional value and disease resistance, indicating promise for further research and utilization in agriculture.

SCIENTIFIC REPORTS (2021)

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Article Polymer Science

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch-Chitosan Biocomposite Films

Luis Daniel Daza et al.

Summary: This study aimed to prepare ulluco starch/chitosan edible films and found that the physicochemical properties of the films improved with increasing ulluco starch concentration. However, samples with lower concentrations exhibited better flexibility and barrier properties.

POLYMERS (2021)

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Article Materials Science, Multidisciplinary

Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

Sneh Punia Bangar et al.

Summary: This investigation explored the functional and antioxidant properties of proso millet starch and films, highlighting the higher antioxidant activity of methanol extracts and their potential commercial value in producing antioxidant-rich pharmaceuticals and food products.

COATINGS (2021)

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Article Food Science & Technology

Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

Chunsen Wu et al.

Summary: Heat-moisture treatment of small granule sand rice starch at different moisture contents resulted in structural changes and improved properties, such as greater thermal stability, lower viscosity, and enhanced resistance to digestion. Treatment at 20% moisture content yielded the highest levels of SDS and RS.

FOOD SCIENCE & NUTRITION (2021)

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Article Materials Science, Multidisciplinary

Starch from Ramon seed (Brosimum alicastrum) obtained by two extraction methods

Soledad Cecilia Pech-Cohuo et al.

Summary: The study evaluated the effect of extractive solution on starch isolation from Ramon seed flour, finding that both distilled water and NaOH solution extraction methods yielded similar starch morphology, functional groups, and crystallinity values, suggesting their suitability. The isolated starches also exhibited similar thermal behavior, indicating their comparable quality.

MRS ADVANCES (2021)

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Article Chemistry, Applied

Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

Zhenyu Liu et al.

Summary: The study on the effect of high-hydrostatic pressure (HHP) processing on mung bean flour (MBF) and starch (MBS) revealed differences in structure, properties, and components between the two. Nonstarch components in MBF may protect starch granules from gelatinization under HHP, altering their potential applications in food production.

CEREAL CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch

Rui Zhou et al.

Summary: Auricularia auricula-judae polysaccharide (AP) has a significant impact on the properties of kidney bean starch, increasing its pasting viscosity, gel strength, and cold storage stability while reducing its digestibility. The combination of AP and KBST exhibits higher order and a firmer structure.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Environmental Sciences

Removal of Thiophene and 4,6-Dimethyldibenzothiophene by Adsorption on Different Kinds of Starches

Patricio Baeza et al.

Summary: The study focused on the desulfurization process using different types of starches as adsorbents. It was found that corn starch showed higher adsorption capacity due to the presence of cavities or pores, while banana starches exhibited lower adsorption values because of the absence of such structures. Mutation on corn starch resulted in a material with more cavities or pores, allowing for a greater amount of sulfured molecules to be adsorbed.

WATER AIR AND SOIL POLLUTION (2021)

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Review Food Science & Technology

Changes in Phenolics during Cooking Extrusion: A Review

Evzen Sarka et al.

Summary: This paper focuses on the retention of phenolics in extrudates and their health effects, with particular attention to the changes in individual phenolics during extrusion. The study also highlights the importance of considering other physico-chemical changes in input materials when designing an extrusion process.

FOODS (2021)

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Article Chemistry, Applied

Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels

Yuehuan Xiao et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

Yanming Ren et al.

FOOD HYDROCOLLOIDS (2020)

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Article Biochemistry & Molecular Biology

Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches

Tianming Yao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Food Science & Technology

Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and H-1-NMR

Nabilah Abdul Hadi et al.

FOODS (2020)

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Article Multidisciplinary Sciences

Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

Adil Gani et al.

SCIENTIFIC REPORTS (2020)

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Article Chemistry, Applied

Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers

Arkaye Kierulf et al.

FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Underutilized and unconventional starches: Why should we care?

Fan Zhu

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Biochemistry & Molecular Biology

Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch

Rashmi Singh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Chemistry, Applied

Characterization of ulluco starch and its potential for use in edible films prepared at low drying temperature

Andres Galindez et al.

CARBOHYDRATE POLYMERS (2019)

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Article Chemistry, Applied

Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes

Ke Guo et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Influence of enzymatic hydrolysis on the properties of red rice starch

Raphael Lucas Jacinto Almeida et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Chemistry, Applied

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

Kun Liu et al.

FOOD CHEMISTRY (2019)

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Article Chemistry, Applied

Preparation and characterization of cassava starch acetate with high substitution degree

Pamela Cuenca et al.

FOOD HYDROCOLLOIDS (2019)

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Article Food Science & Technology

Physico-chemical, morphological, pasting and thermal properties of stem flour and starch isolated from kithul palm (Caryota urens) grown in valley of Western Ghats of India

Cherakkathodi Sudheesh et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)

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Article Chemistry, Applied

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Iman Dankar et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches

Aurea Bernardino-Nicanor et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

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Article Food Science & Technology

Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

Xuetao Hu et al.

FOOD ANALYTICAL METHODS (2017)

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Review Chemistry, Applied

Progress in C-type starches from different plant sources

Wei He et al.

FOOD HYDROCOLLOIDS (2017)

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Review Chemistry, Applied

NMR spectroscopy of starch systems

Fan Zhu

FOOD HYDROCOLLOIDS (2017)

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Article Chemistry, Applied

Physicochemical properties of quinoa starch

Guantian Li et al.

CARBOHYDRATE POLYMERS (2016)

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Article Chemistry, Applied

Infrared spectroscopy as a tool to characterise starch ordered structure-a joint FTIR-ATR, NMR, XRD and DSC study

Frederick J. Warren et al.

CARBOHYDRATE POLYMERS (2016)

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Article Chemistry, Applied

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

R. Asmeda et al.

FOOD CHEMISTRY (2016)

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Article Agronomy

Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

Ratchaneeporn Photinam et al.

EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2016)

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Article Chemistry, Applied

Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity

Carlos H. Pagno et al.

FOOD CHEMISTRY (2015)

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Article Chemistry, Applied

Structural and functional properties of starches from Chinese chestnuts

Chang Liu et al.

FOOD HYDROCOLLOIDS (2015)

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Article Food Science & Technology

Application of Raman spectroscopy in structure analysis and crystallinity calculation of corn starch

Yanqi Liu et al.

STARCH-STARKE (2015)

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Article Chemistry, Applied

Unit and Internal Chain Profile of Millet Amylopectin

George Amponsah Annor et al.

CEREAL CHEMISTRY (2014)

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Article Chemistry, Applied

Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects

Yi Zhang et al.

FOOD CHEMISTRY (2014)

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Article Chemistry, Applied

Determining the effects of microwave heating on the ordered structures of rice starch by NMR

Daming Fan et al.

CARBOHYDRATE POLYMERS (2013)

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Article Food Science & Technology

Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North-East India

Nandan Sit et al.

STARCH-STARKE (2013)

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Article Chemistry, Applied

Determination of the structural changes by FT-IR, Raman, and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas

A. Flores-Morales et al.

CARBOHYDRATE POLYMERS (2012)

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Article Chemistry, Applied

Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite

Nathan Levien Vanier et al.

FOOD CHEMISTRY (2012)

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Article Polymer Science

Biodegradable Starch-Based Films Containing Saturated Fatty Acids: Thermal, Infrared And Raman Spectroscopic Characterization

Marcelo M. Nobrega et al.

POLIMEROS-CIENCIA E TECNOLOGIA (2012)

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Article Food Science & Technology

Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)

Franciele Maria Pelissari et al.

STARCH-STARKE (2012)

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Article Food Science & Technology

Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy

Daming Fan et al.

STARCH-STARKE (2012)

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Article Chemistry, Applied

Study of octenyl succinic anhydride-modified waxy maize starch by nuclear magnetic resonance spectroscopy

Yanjie Bai et al.

CARBOHYDRATE POLYMERS (2011)

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Article Food Science & Technology

Application of Wheat B-Starch in Biodegradable Plastic Materials

Evzen Sarka et al.

CZECH JOURNAL OF FOOD SCIENCES (2011)

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Article Food Science & Technology

Spectroscopic Characterisation of Cationic Quaternary Ammonium Starches

Enrico Pigorsch

STARCH-STARKE (2009)

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Article Biochemistry & Molecular Biology

A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study

Amparo Lopez-Rubio et al.

BIOPOLYMERS (2008)

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Article Chemistry, Applied

Changes in physicochemical properties and morphology of canna starches during rhizomal development

Santhanee Puncha-arnon et al.

CARBOHYDRATE POLYMERS (2007)

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Article Biochemistry & Molecular Biology

A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by 13C CP/MAS NMR

Ihwa Tan et al.

BIOMACROMOLECULES (2007)

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Article Chemistry, Applied

Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids protein-containing envelope

Parichat Hongsprabhas et al.

CARBOHYDRATE POLYMERS (2007)

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Article Materials Science, Multidisciplinary

Synthesis and biodegradability of starch-g-ethyl methacrylate/sodium acrylate/sodium silicate superabsorbing composite

Prafulla K. Sahoo et al.

JOURNAL OF MATERIALS SCIENCE (2006)

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Article Spectroscopy

Raman spectroscopic study of Lactarius spores (Russulales, Fungi)

K De Gussem et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2005)

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Article Plant Sciences

Chemical composition, mineral profile, and functional properties of canna (Canna edulis) and arrowroot (Maranta spp.) starches

E Pérez et al.

PLANT FOODS FOR HUMAN NUTRITION (2005)

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Review Food Science & Technology

Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review

N Lindeboom et al.

STARCH-STARKE (2004)

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Article Biochemistry & Molecular Biology

The association of water to cellulose and hemicellulose in paper examined by FTIR spectroscopy

AM Olsson et al.

CARBOHYDRATE RESEARCH (2004)

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Article Chemistry, Applied

The chemical modification of a range of starches under aqueous reaction conditions

JM Fang et al.

CARBOHYDRATE POLYMERS (2004)

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Article Chemistry, Applied

Determination of the degree of substitution of acetylated starch by hydrolysis, 1H NMR and TGA/IR

M Elomaa et al.

CARBOHYDRATE POLYMERS (2004)

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Article Chemistry, Applied

Isolation of small starch granules and determination of their fat mimic characteristics

E Malinski et al.

CEREAL CHEMISTRY (2003)

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Article Agriculture, Multidisciplinary

Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy

R Kizil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

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Article Chemistry, Applied

Effect of small and large wheat starch granules on thermomechanical behavior of starch

E Chiotelli et al.

CEREAL CHEMISTRY (2002)

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Article Chemistry, Applied

Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars

WS Ratnayake et al.

FOOD CHEMISTRY (2001)

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Article Biochemistry & Molecular Biology

Physicochemical properties and structure of large, medium and small granule starches in fractions of normal barley endosperm

HJ Tang et al.

CARBOHYDRATE RESEARCH (2001)

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Article Agriculture, Multidisciplinary

Determination of the degree of succinylation in diverse modified starches by Raman spectroscopy

DL Phillips et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

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Article Chemistry, Applied

Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy

IM Demiate et al.

CARBOHYDRATE POLYMERS (2000)

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Article Chemistry, Analytical

Analysis with micro-Raman spectroscopy of natural organic binding media and varnishes used in art

P Vandenabeele et al.

ANALYTICA CHIMICA ACTA (2000)

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