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Food Chemistry, ISSN 0308-8146, 10/2017, Volume 232, pp. 476 - 486
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 07/2005, Volume 45, Issue 5, pp. 371 - 384
Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various... 
PHYSICAL-PROPERTIES | FINGER MILLET | NUTRITION & DIETETICS | GRAFT-COPOLYMERS | PACKAGING MATERIAL | RESISTANT STARCH | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | CORN STARCHES | POTATO STARCH | G-POLYACRYLONITRILE | FUNCTIONAL-PROPERTIES | Starch - chemistry | Food Technology | Rheology | Humans | Food Handling - methods
Journal Article
Ultrasonics - Sonochemistry, ISSN 1350-4177, 07/2017, Volume 37, pp. 424 - 429
Rice, corn, wheat, and potato starch granules suspended in water or ethanol were treated with ultrasounds at frequency of 20 kHz and power 170 W for 30 min.... 
Ultrasounds | Nitrogen adsorption | Porosity | Starch | BEHAVIOR | AMYLOSE | SONICATION | ADSORPTION | CHEMISTRY, MULTIDISCIPLINARY | PHYSICOCHEMICAL PROPERTIES | ACOUSTICS | FREQUENCY | NITROGEN | DEGRADATION | CORN STARCH | POTATO STARCH | Ultrasonic Waves | Starch - chemistry | Ethanol - chemistry | Water - chemistry | Adsorption | Potatoes | Wheat | Analysis
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 02/2017, Volume 157, pp. 1226 - 1236
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 26, Issue 2, pp. 398 - 404
Modification of starch is carried out to enhance the positive attributes and eliminate the shortcomings of the native starches. Modification of starch is an... 
Genetic/biotechnology | Modification of starch | Physical | Enzymatic | Chemical | FREEZE-THAW | FOOD SCIENCE & TECHNOLOGY | BRANCHING ENZYME | SWEET-POTATO | CASSAVA STARCH | FUNCTIONAL-PROPERTIES | PHYSICOCHEMICAL PROPERTIES | AMYLOPECTIN STRUCTURE | CHEMISTRY, APPLIED | MICROWAVE-ASSISTED SYNTHESIS | POTATO STARCH | ENZYMATIC MODIFICATION | Starches | Foods
Journal Article
Progress in Polymer Science, ISSN 0079-6700, 2011, Volume 36, Issue 2, pp. 218 - 237
Processes for chemical transformation of starch by extrusion processing (reactive extrusion, REX) are reviewed with a focus on non-food applications. The... 
Lactone | Anhydride | Radical | Reactive compatibilization | Reactive extrusion | Epoxide | PHYSICAL-PROPERTIES | POLYMER SCIENCE | LOW-DENSITY POLYETHYLENE | WHEAT-STARCH | IN-SITU POLYMERIZATION | MECHANICAL-PROPERTIES | POLYACRYLAMIDE GRAFT-COPOLYMERS | BIODEGRADABLE POLYMERS | EPSILON-CAPROLACTONE | TWIN-SCREW EXTRUDER | CORN STARCH
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2017, Volume 66, pp. 343 - 356
Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen, leaving no residues and meeting the global demand for sustainability.... 
Green technologies | Ozone | Starch oxidation | Food properties | Starch modification | Emerging technologies | OXIDATION | OZONATION | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | HYPOCHLORITE | WAXY CORN STARCHES | FUNCTIONAL-PROPERTIES | AQUEOUS-SOLUTION | PHYSICOCHEMICAL PROPERTIES | OXIDIZED STARCH | HYDROGEN-PEROXIDE | CHEMISTRY, APPLIED | Potatoes | Ozonization | Air pollution | Hydroxides | Green technology
Journal Article
12/2018, ISBN 9789811307249, 178
This book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years... 
Starch | Life Sciences | Biochemistry, general | Food Science | Biological and Medical Physics, Biophysics | Starch morphology | Safe food | Physical modification | Physicochemical properties
eBook
Starch ‐ Stärke, ISSN 0038-9056, 01/2018, Volume 70, Issue 1-2, pp. 1600351 - n/a
Journal Article