14
An, H. J., & King, J. M. (2009). Using ozonation and amino acids to change pasting properties of
rice starch. Journal of Food Science, 74, 278–283.
Ashogbon, A. O., & Akintayo, E. T. (2014). Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch-Stärke, 66(1–2), 41–57.
Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano-Marston, E., & Zobel, H. F. (1988). The
terminology and methodology associated with basic starch phenomena. Cereal Foods World,
33, 306–311.
BeMiller, J. N. (2007). Carbohydrate chemistry for food scientists (2nd ed.). St. Paul, MN: AACC
International.
BeMiller, J. N., & Whistler, R. L. (1996). Carbohydrates. In O. R. Fennema (Ed.), Food chemistry
(pp. 157–223). Boca Raton, FL: CRC Press Taylor and Francis Group.
Beninca, C., Colman, T. A. D., Lacerda, L. G., da Silva Carvalho Filho, M. A., Demiate, I. M.,
Bannach, G., & Schnitzler, E. (2013). Thermal, rheological, and structural behaviors of natural
and modified cassava starch granules, with sodium hypochlorite solutions. Journal of thermal
analysis and calorimetry, 111(3), 2217–2222.
Blanshard, J. M. V. (1987). Starch granule structure and function: A physicochemical approach. In
T. Galliard (Ed.), Starch: Properties and potential (2nd ed., pp. 16–54). New York, NY: Wiley.
Cavallini, C. M., & Franco, C. M. L. (2010). Effect of acid-ethanol treatment followed by ball
milling on structural and physicochemical characteristics of cassava starch. Starch-Stärke, 62,
236–245.
Chan, H. T., Bhat, R., & Karim, A. A. (2009). Physicochemical and functional properties of ozoneoxidized starch. Journal of Agricultural and Food Chemistry, 57, 5965–5970.
Chandanasree, D., Gul, K., & Riar, C. S. (2016). Effect of hydrocolloids and dry heat modification
on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot
esculenta) starch. Food Hydrocolloids, 52, 175–182.
Che, L.-M., Li, D., Wang, L.-J., Chen, X. D., & Mao, Z.-H. (2007). Microniation and hydrophobic
modification of cassava starch. International Journal of Food Properties, 10, 527–536.
Chiu, C.-W., Schiermeyer, E., Thomas, D. J., & Shah, M. B. (1998). Thermally inhibited starches
and flours and process for their production. U.S. Patent 5,725,676.
Doi, S., Clark, J. H., Macquarrie, D. J., & Milkowski, K. (2002). New materials based on renewable resources: Chemically modified expanded corn starches as catalysts for liquid phase
organic reactions. Chemical Communications, 22, 2632–2633.
Ferrini, L. M. K., Rocha, T. S., Demiate, I. M., & Franco, C. M. L. (2008). Effect of acid-methanol
treatment on the physicochemical and structural characteristics of cassava and maize starches.
Starch-Stärke, 60, 417–425.
García-Alonso, A., Jiménez-Escrig, A., Martín-Carrón, N., Bravo, L., & Saura-Calixto, F. (1999).
Assessment of some parameters involved in the gelatinization and retrogration of starch. Food
Chemistry, 66(2), 181–187.
Gul, K., Riar, C. S., Bala, A., & Sibian, M. S. (2014). Effect of ionic gums and dry heating on
physicochemical, morphological, thermal and pasting properties of water chestnut starch.
LWT - Food Science and Technology, 59(1), 348–355.
Gul, K., Singh, A. K., & Sonkawade, R. G. (2016). Physicochemical, thermal and pasting characteristics of gamma irradiated rice starches. International Journal of Biological Macromolecules,
85, 460–466.
Han, H. L., & Sosulski, F. W. (1998). Cationization of potato and tapioca starches using an aqueous alcoholic-alkaline process. Starch-Stärke, 50, 487–492.
Han, Z., Zeng, X., Zhang, B., & Yu, S. (2009). Effect of pulsed electric fields (PEF) treatment on
the properties of corn starch. Journal of Food Engineering, 93, 318–323.
Hermansson, A. M., & Svegmark, K. (1996). Developments in the understanding of starch functionality. Trends in Food Science & Technology, 7, 345–353.
Hoover, R., & Hadziyev, D. (1981). The effect of monoglycerides on amylose complexing during
a potato granule process. Starch-Stärke, 33, 346–355.
K. Gul et al.
An, H. J., & King, J. M. (2009). Using ozonation and amino acids to change pasting properties of
rice starch. Journal of Food Science, 74, 278–283.
Ashogbon, A. O., & Akintayo, E. T. (2014). Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch-Stärke, 66(1–2), 41–57.
Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano-Marston, E., & Zobel, H. F. (1988). The
terminology and methodology associated with basic starch phenomena. Cereal Foods World,
33, 306–311.
BeMiller, J. N. (2007). Carbohydrate chemistry for food scientists (2nd ed.). St. Paul, MN: AACC
International.
BeMiller, J. N., & Whistler, R. L. (1996). Carbohydrates. In O. R. Fennema (Ed.), Food chemistry
(pp. 157–223). Boca Raton, FL: CRC Press Taylor and Francis Group.
Beninca, C., Colman, T. A. D., Lacerda, L. G., da Silva Carvalho Filho, M. A., Demiate, I. M.,
Bannach, G., & Schnitzler, E. (2013). Thermal, rheological, and structural behaviors of natural
and modified cassava starch granules, with sodium hypochlorite solutions. Journal of thermal
analysis and calorimetry, 111(3), 2217–2222.
Blanshard, J. M. V. (1987). Starch granule structure and function: A physicochemical approach. In
T. Galliard (Ed.), Starch: Properties and potential (2nd ed., pp. 16–54). New York, NY: Wiley.
Cavallini, C. M., & Franco, C. M. L. (2010). Effect of acid-ethanol treatment followed by ball
milling on structural and physicochemical characteristics of cassava starch. Starch-Stärke, 62,
236–245.
Chan, H. T., Bhat, R., & Karim, A. A. (2009). Physicochemical and functional properties of ozoneoxidized starch. Journal of Agricultural and Food Chemistry, 57, 5965–5970.
Chandanasree, D., Gul, K., & Riar, C. S. (2016). Effect of hydrocolloids and dry heat modification
on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot
esculenta) starch. Food Hydrocolloids, 52, 175–182.
Che, L.-M., Li, D., Wang, L.-J., Chen, X. D., & Mao, Z.-H. (2007). Microniation and hydrophobic
modification of cassava starch. International Journal of Food Properties, 10, 527–536.
Chiu, C.-W., Schiermeyer, E., Thomas, D. J., & Shah, M. B. (1998). Thermally inhibited starches
and flours and process for their production. U.S. Patent 5,725,676.
Doi, S., Clark, J. H., Macquarrie, D. J., & Milkowski, K. (2002). New materials based on renewable resources: Chemically modified expanded corn starches as catalysts for liquid phase
organic reactions. Chemical Communications, 22, 2632–2633.
Ferrini, L. M. K., Rocha, T. S., Demiate, I. M., & Franco, C. M. L. (2008). Effect of acid-methanol
treatment on the physicochemical and structural characteristics of cassava and maize starches.
Starch-Stärke, 60, 417–425.
García-Alonso, A., Jiménez-Escrig, A., Martín-Carrón, N., Bravo, L., & Saura-Calixto, F. (1999).
Assessment of some parameters involved in the gelatinization and retrogration of starch. Food
Chemistry, 66(2), 181–187.
Gul, K., Riar, C. S., Bala, A., & Sibian, M. S. (2014). Effect of ionic gums and dry heating on
physicochemical, morphological, thermal and pasting properties of water chestnut starch.
LWT - Food Science and Technology, 59(1), 348–355.
Gul, K., Singh, A. K., & Sonkawade, R. G. (2016). Physicochemical, thermal and pasting characteristics of gamma irradiated rice starches. International Journal of Biological Macromolecules,
85, 460–466.
Han, H. L., & Sosulski, F. W. (1998). Cationization of potato and tapioca starches using an aqueous alcoholic-alkaline process. Starch-Stärke, 50, 487–492.
Han, Z., Zeng, X., Zhang, B., & Yu, S. (2009). Effect of pulsed electric fields (PEF) treatment on
the properties of corn starch. Journal of Food Engineering, 93, 318–323.
Hermansson, A. M., & Svegmark, K. (1996). Developments in the understanding of starch functionality. Trends in Food Science & Technology, 7, 345–353.
Hoover, R., & Hadziyev, D. (1981). The effect of monoglycerides on amylose complexing during
a potato granule process. Starch-Stärke, 33, 346–355.
K. Gul et al.