Impact of Various Modification Methods on Physicochemical and Functional Properties of Starch: A Review-Reference-Cited by-同舟云学术

Impact of Various Modification Methods on Physicochemical and Functional Properties of Starch: A Review

Published:2022-11-14 Issue:1-2 Volume:75 Page:2200117
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Sinhmar Archana¹,Pathera Ashok Kumar¹²,Sharma Somesh¹,Nehra Manju³,Thory Rahul⁴^ORCID,Nain Vikash³

Affiliation:

1. School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Bajhol PO Sultanpur Distt. Solan Himachal Pradesh 173229 India

2. Amity Institute of Food Technology Amity University Noida Uttar Pradesh 201313 India

3. Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India

4. Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200117

Reference170 articles.

1. Physicochemical, mechanical, barrier and antibacterial properties of starch nanocomposites crosslinked with pre-oxidised sucrose

2. Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

3. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

4. Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

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