Modification of starch by novel and traditional ways: influence on the structure and functional properties-Reference-Cited by-同舟云学术

Modification of starch by novel and traditional ways: influence on the structure and functional properties

Published:2023 Issue:3 Volume:1 Page:348-362
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Suri Shweta¹,Singh Ajay²^ORCID

Affiliation:

1. Amity Institute of Food Technology, Amity University, Noida-201301, Uttar Pradesh, India

2. Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Punjab-140406, India

Abstract

Starch, a polymeric carbohydrate widely present in plant biomass, has gained popularity owing to its functional characteristics, lower cost and ability to completely decompose without any toxic byproducts.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D2FB00043A

Reference84 articles.

1. Effects of novel physical processing techniques on the multi-structures of starch

2. T. V.Singh and L. S.Shagolsem , Biopolymer based nano-structured materials and their applications , Nanostructured Materials and their Applications , 2021 , pp. 337–366

3. Modification of starch: A review on the application of “green” solvents and controlled functionalization

4. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches

5. Thermal, Structural, and Rheological Characterization of Waxy Starch as a Cryogel for Its Application in Food Processing

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