Starch represents one of the major agricultural products in the world and is used in a wide
range of food and non-food applications. It is the main component of rice grains, influencing …

The diversity of the physical and consequently the functional behaviour of starches, isolated
from different rice varieties, is related to their specific structures. The latter are directly related …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Flour from long-grain, high-amylose, milled rice was extruded in a double screw extruder.
Response surface methodology (RSM) using a face-centered cube design was used to …

Native waxy maize starch was treated at a moisture content of 30% by microwave irradiation
for 5 min, 10 min and 20 min, respectively. The molecular structure and physical properties …

The present work aimed to study the influence of atmospheric pressure pin-to-plate cold
plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil …

The efficiency of rice, wheat, corn and potato starches in removing turbidity was performed
and compared to alum and polyaluminium chloride. Using kaolin suspensions, the effects of …

The physicochemical properties of lentil starch were measured and linked up with its
functional properties and compared with those of corn and potato starches. The amylose …

The present study focused to modify the functionality of arrowroot starch (ARS) by a novel
atmospheric pressure pin-to-plate cold plasma. The top electrode consists of multiple pins …

Native rice starch (NRS, amylose/28.9%) was gelatinized by improved extrusion cooking
technology (IECT) and retrograded (RRS) after low temperature storage (4° C). The …