Modified starch ≈ Modified starch
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How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films Open
As starch is an inexpensive, filmogenic, easily processable and a widely available material, it is a material that can be utilized in the creation of biodegradable films and containers, presenting as a viable alternative to polymers derive…
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Physical Modification of Food Starch Functionalities Open
Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, a…
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Starch Characteristics Linked to Gluten-Free Products Open
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based pr…
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Starch Modification by Organic Acids and Their Derivatives: A Review Open
Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its prope…
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Starch‐based films and food coatings: An overview Open
Native and modified starches have received considerable attention for biodegradable films formulation due to their completely biodegradable nature, edible characteristics, and low cost. Development and characterization of starch films obta…
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Chemical Properties of Starch and Its Application in the Food Industry Open
Starch is an important food product and a versatile biomaterial used world-wide for different purposes in many industrial sectors including foods, health, textile, chemical and engineering sector. Starch versatility in industrial applicati…
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Chemical Modifications of Starch: Microwave Effect Open
This paper presents basic methods of starch chemical modification, the effect of microwave radiation on the modification process, and the physicochemical properties of starch. It has been shown that the modifications contribute to improvem…
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Customizing Starch Properties: A Review of Starch Modifications and Their Applications Open
Starch has been a convenient, economically important polymer with substantial applications in the food and processing industry. However, native starches present restricted applications, which hinder their industrial usage. Therefore, modif…
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Modification of starch by graft copolymerization Open
Research toward bio‐based and biodegradable polymers has received a lot of attention these last years, due to environmental concerns and the need to replace fossil resources. Starch is in this frame an interesting starting material due to …
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Robust and Biodegradable Elastomers Based on Corn Starch and Polydimethylsiloxane (PDMS) Open
Designing starch-based biopolymers and biodegradable composites with durable mechanical properties and good resistance to water is still a challenging task. Although thermoplastic (destructured) starch has emerged as an alternative to petr…
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Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments Open
The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) treatments for 2, 6, and 10 min on structural, physicochemical, and digestive properties of rice starch were investigated and compared with the effects of combine…
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach Open
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different subst…
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Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review Open
Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention du…
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Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification Open
Native starches have limited applications in the food industry due to their unreactive and insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has been explored to modify starches to enhance their functional, …
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Preparation and Characterization of Starch Particles for Use in Pickering Emulsions Open
Particle‐stabilized emulsions, called Pickering emulsions, can be produced by using starch particles. In this work we studied how the properties of the starch particles affect the droplet size and creaming of such emulsions. In the study, …
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Physical and Chemical Modifications in Starch Structure and Reactivity Open
Starch is a naturally occurring glucose homo-polysaccharide of nutritional, pharmaceutical, and industrial importance. The complex polymeric structure and poor solubility of native starch in water limits their importance at pharmaceutical …
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Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions Open
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The in…
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Nonthermal physical modification of starch: An overview of recent research into structure and property alterations Open
To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed …
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PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry Open
In recent years, active and intelligent food packaging films have been developing in response to the retailer and consumer demands for producing food products with controlled quality and prolonged shelf-life. Moreover, using biodegradable …
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Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review Open
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available…
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Application of Starch and Starch-Based Products in Food Industry Open
Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For…
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Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality Open
The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were…
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Improving Functional Properties of Cassava Starch-Based Films by Incorporating Xanthan, Gellan, or Pullulan Gums Open
The effect of the partial substitution of cassava starch in edible films for 10 and 20 wt% of gellan, xanthan, or pullulan gums was analysed in films obtained by casting. The tensile properties, barrier capacity to water vapour, and oxygen…
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Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing Open
Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions …
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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions Open
Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid mo…
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Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’ Open
In this study, an edible formulation consisting of modified sweet potato starch (MSPS) and cumin essential oil (CEO) was developed. The effectiveness of the coating on the physiochemical and sensory traits of 'early crisp' stored at 25 °C …
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Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging Open
In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural pr…
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A REVIEW ON BIODEGRADABLE STARCH BASED FILM Open
In recent years, biodegradable edible films have become very important in research related to food, due to their compatibility with the environment and their use in the food packaging industry. Various sources can be used in the production…
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Physicochemical properties of hydroxypropylated and cross-linked rice starches differential in amylose content Open
Hydroxypropylation and cross-linking were carried out on three rice starches with 6.93%, 19.02% and 48.41% AAC respectively. AAC affected the efficiency of modification, with AAC increased, the molar substitution of hydroxypropylated starc…
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Developments in Hydroxypropylation of Starch: A Review Open
Because hydroxypropyl starch (HPS) represents an important chemical modification of starch, extensive studies on hydroxypropylation are being carried out at various research centers worldwide. The present review summarizes development of m…