The problems associated with native starches (NSs) and single modified starches were
stated in order to justify dual modification of various starches. Broadly, there are two types of …

Starch plays an important role in human nutrition. However, in its native form, its uses are
limited due to factors such as high viscosity, low solubility, thermal decomposition, and a …

Starch is an important functional component in many foods and a major source of calories in
the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six …

Gluten-free noodles, eg potato starch noodles, are getting popular due to the increasing
population with gluten sensitivity and celiac disease. However, due to the lack of gluten …

Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …

Thermal treatment has been used to modify starch properties, but few studies pay attention
to the change in highland barley starch (HBS) under the whole kernel treatment. The …

The objective of this study was to investigate the effects of hydrothermal treatments (heat-
moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in …

Dry heating treatment (DHT) is a common process widely used in food industry. In this study,
the thermodynamic effects of DHT on starch structure and physicochemical properties are …

In this paper, the basic components, nutrient composition, and processing characteristics of
cassava flour were determined. In addition, the effects of xanthan gum and inulin on the …

The objective of this study was to compare the structural, thermal, rheological and digestive
properties of highland barley starch (HBS) by different extraction methods. Five techniques …