Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches - ScienceDirect

This study investigated the impact of swelling power and granule size on pasting of blends of potato starch (PS) and maize (MS) or waxy rice (WRS) sta…

Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch - ScienceDirect

Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content - ScienceDirect

Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch - ScienceDirect

Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends - ScienceDirect

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

High-amylose maize starch: Structure, properties, modifications and industrial applications - ScienceDirect

Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value - ScienceDirect

Frontiers Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

PDF) Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content

PDF) Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch

PDF) Physicochemical, rheological and structural properties of fractionated potato starches

Starch morphological, structural, pasting, and thermal properties of waxy maize under different heat stress durations at grain formation stage - Gu - 2022 - Food and Energy Security - Wiley Online Library

PDF) Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes - ScienceDirect

Pasting properties of blends of potato, rice and maize starches - ScienceDirect