Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content

HMDSO plasma treatment as alternative to modify structural properties of granular starch

(2019) Israel Sifuentes-Nieves et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Modification of starch using low pressure radio frequency air plasma

(2018) Sidhant Banura et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cold Plasma: an Alternative Technology for the Starch Modification

(2017) Rohit Thirumdas et al.   Food Biophysics

Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties

(2017) Rajesh Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physico-chemical properties of low-pressure plasma treated black gram

(2017) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characteristics and rheological properties of plasma-treated starch

(2016) Pingping Bie et al.   Innovative Food Science & Emerging Technologies

Creep behavior of starch-based nanocomposite films with cellulose nanofibrils

(2015) Meng Li et al.   CARBOHYDRATE POLYMERS

Physical and chemical modification of starches: A review

(2015) Zia-ud-Din et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

(2013) Binjia Zhang et al.   FOOD HYDROCOLLOIDS

Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers

(2011) D. Muscat et al.   JOURNAL OF FOOD ENGINEERING

Impact of heat-moisture treatment and annealing in starches: A review

(2010) Elessandra da Rosa Zavareze et al.   CARBOHYDRATE POLYMERS

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum

(2009) Chien-Hsien Chen et al.   FOOD HYDROCOLLOIDS

Rheological properties of starches with different amylose/amylopectin ratios

(2009) Fengwei Xie et al.   JOURNAL OF CEREAL SCIENCE