Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature
Modified Food Starch: What Is It? | Bob's Red Mill
Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase | ACS Omega
Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures or Model Food | IntechOpen
Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches - Food & Function (RSC Publishing) DOI:10.1039/C9FO01628G
Optical microscope images of films of native and OSA modified starch... | Download Scientific Diagram
PDF) Evaluation of Mucoadhesive Properties of Native and Modified Starches of the Root Tubers of Cocoyam (Xanthosoma sagittifolium) | Michael Odeniyi - Academia.edu
Polymers | Free Full-Text | Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch | HTML
What is the difference between Native and Modified Starches? - Starch in Food
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products - ScienceDirect
Full article: The structural characteristics of starches and their functional properties
An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review | SpringerLink
Polymers | Free Full-Text | Structure and Physicochemical Properties of Malate Starches from Corn, Potato, and Wrinkled Pea Starches | HTML
Open Access Peer Reviewed Journals | Science and Education Publishing: Search
Characterisation and utilisation of nano-reduced starch from underutilised cereals for delivery of folic acid through human GI tract | Scientific Reports
Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food
Scanning electron micrograph of native and modified starch granules.... | Download Scientific Diagram
Modified Starches Starches, such as corn flour, are commonly used to thicken sauces and soups. However, it is very difficult to control their thickening. - ppt download
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration
Comparative study of native and modified starches isolated from conventional and nonconventional sources
Foods | Free Full-Text | Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food | HTML
EJPAU 2005. Gumul D. , Gambuś H. , Gibiński M. AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST
Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop St
SciELO - Brazil - Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches
Studies to predict the effect of pregelatinization on excipient property of maize and potato starch blends - Pharma Excipients
Starch analysis - Wikipedia
Organocatalytic esterification of corn starches towards enhanced thermal stability and moisture resistance - Green Chemistry (RSC Publishing) DOI:10.1039/D0GC00681E
