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29 Απρ 2021 · This study reviews the most commons methods of starch modifications physically and chemically and explain their various applications in different food industry. The basic structure of amylose...
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- (PDF) Starch modification techniques: an overview - ResearchGate
By carefully choosing an appropriate modifying agent and a...
- (PDF) Customizing Starch Properties: A Review of Starch Modifications ...
Modifications of starch can result in generating novel...
- ResearchGate
9 Νοε 2022 · By carefully choosing an appropriate modifying agent and a native starch supply, modified starches with desired characteristics and levels of substitution can be created.
21 Αυγ 2023 · Modifications of starch can result in generating novel polymers with numerous functional and value-added properties that suit the needs of the industry. Here, we summarize the possible starch...
11 Νοε 2023 · This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application.
3 Φεβ 2022 · Physically modified starch alters the starch properties including morphology, and functional properties like swelling capacity, water absorption, pasting, and gelatinization, influenced by factors such as temperature, moisture, and pressure.
Most modified starches are white or off-white, odourless powders. According to the drying method these powders can consist of whole granules having the appearance of the original native starch, or
Modified starches consist of starch with low to very low level of substituent group. Enzymatic modification of starch is hydrolysis of some part of starch into a low molecular weight of starch called maltodextrin, or dextrin using amylolytic enzymes (Miyazaki et al., 2006).
