15
Hoover, R., Hughes, T., Chung, H. J., & Liu, Q. (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International, 43(2),
399–413.
Huang, Z.-Q., Lu, J.-P., Li, X.-0H., & Tong, Z. F. (2007). Effect of mechanical activation on
physico- chemical properties and structure of cassava starch. Carbohydrate Polymers, 68,
128–135.
Jambrak, A. R., Herceg, Z., Šubarić, D., Babić, J., Brnčić, M., Brnčić, S. R., … Gelo, J. (2010).
Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers, 79(1), 91–100.
Jane, J., Xu, A., Radosavljevic, M., & Seib, P. A. (1992). Location of amylose in normal starch
granules. I. Susceptibility of amylose and amylopectin to cross-linking reagents. Cereal
Chemistry, 69, 405–409.
Jobling, S. A., Schwall, G. P., Westcott, R. J., Sidebottom, C. M., Debet, M., Gidley, M. J., …
Safford, R. (1999). A minor form of starch branching enzyme in potato (Solanum tuberosum
L.) tubers has a major effect on starch structure: Cloning and characterisation of multiple forms
of SBE A. Plant Journal, 18, 163–171.
Jyothi, A. N., Moorthy, S. N., & Rajasekharan, K. N. (2007). Studies on the synthesis and properties of hydroxypropyl derivatives of cassava (Manihot esculenta Crantz) starch. Journal of the
Science of Food and Agriculture, 87, 1964–1972.
Jyothi, A. N., Moorthy, S. N., & Rajasekharan, V. (2006). Effects of cross linking with epichlorohydrin on the properties of cassava (Manihot esculenta Crantz) starch. Starch-Stärke, 58,
292–299.
Karim, A. A., Norziah, M. H., & Seow, C. C. (2000). Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9–36.
Kesselmans, R. P. W., & Bleeker, I. P. (1997). Method for oxidizing dry starch using ozone. World
Intellectual Property Organization. WO/1997/032902.
Klein, B., Vanier, N. L., Moomand, K., Pinto, V. Z., Colussi, R., Zavareze, E. D. R., et al. (2014).
Ozone oxidation of cassava starch in aqueous solution at different pH. Food Chemistry, 155,
167–173.
Le Corre, D., Bras, J., & Dufresne, A. (2010). Starch nanoparticles: A review. Biomacromolecules,
11, 1139–1153.
Lewandowicz, G., & Soral-Smietana, M. (2004). Starch modification by iterated syneresis.
Carbohydrate Polymers, 56, 403–413.
Li, L., Jiang, H., Campbell, M., Blanco, M., & Jane, J.-l. (2008a). Characterization of maize
amylose- extender (ae) mutant starches. Part I: Relationship between resistant starch contents
and molecular structures. Carbohydrate Polymers, 74, 396–404.
Li, Y., Shoemaker, C. F., Shen, X., Ma, J., Ibáñez-Carranza, A. M., & Zhong, F. (2008b). The isolation of rice starch with food grade proteases combined with other treatments. Food Science and
Technology International, 14(3), 215–224.
Lim, S.-T., Han, J.-A., Lim, H. S., & BeMiller, J. N. (2002). Modification of starch by dry heating
with ionic gums. Cereal Chemistry, 79, 601–606.
Lin, Q., Xiao, H., Zhao, J., Li, L., & Yu, F. (2009). Characterization of the pasting, flow and rheological properties of native and phosphorylated rice starches. Starch-Stärke, 61(12), 709–715.
Liu, G., Gu, Z., Hong, Y., Cheng, L., & Li, C. (2017). Structure, functionality and applications of
debranched starch: A review. Trends in Food Science & Technology, 63, 70–79.
Maache-Rezzoug, Z., Maugard, T., Zarguili, I., Bezzine, E., El Marzouki, M.-N., et al. (2009).
Effect of instantaneous controlled pressure drop (DIC) on physicochemical properties of
wheat, waxy and standard maize starches. Journal of Cereal Science, 49, 346–353.
Mbougueng, P. D., Tenin, D., Scher, J., & Tchiegang, C. (2012). Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food
Engineering, 108, 320–326.
Mua, J. P., & Jackson, D. S. (1998). Retrogradation and gel textural attributes of corn starch amylose and amylopectin fractions. Journal of Cereal Science, 27(2), 157–166.
Starch: An Overview
Hoover, R., Hughes, T., Chung, H. J., & Liu, Q. (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International, 43(2),
399–413.
Huang, Z.-Q., Lu, J.-P., Li, X.-0H., & Tong, Z. F. (2007). Effect of mechanical activation on
physico- chemical properties and structure of cassava starch. Carbohydrate Polymers, 68,
128–135.
Jambrak, A. R., Herceg, Z., Šubarić, D., Babić, J., Brnčić, M., Brnčić, S. R., … Gelo, J. (2010).
Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers, 79(1), 91–100.
Jane, J., Xu, A., Radosavljevic, M., & Seib, P. A. (1992). Location of amylose in normal starch
granules. I. Susceptibility of amylose and amylopectin to cross-linking reagents. Cereal
Chemistry, 69, 405–409.
Jobling, S. A., Schwall, G. P., Westcott, R. J., Sidebottom, C. M., Debet, M., Gidley, M. J., …
Safford, R. (1999). A minor form of starch branching enzyme in potato (Solanum tuberosum
L.) tubers has a major effect on starch structure: Cloning and characterisation of multiple forms
of SBE A. Plant Journal, 18, 163–171.
Jyothi, A. N., Moorthy, S. N., & Rajasekharan, K. N. (2007). Studies on the synthesis and properties of hydroxypropyl derivatives of cassava (Manihot esculenta Crantz) starch. Journal of the
Science of Food and Agriculture, 87, 1964–1972.
Jyothi, A. N., Moorthy, S. N., & Rajasekharan, V. (2006). Effects of cross linking with epichlorohydrin on the properties of cassava (Manihot esculenta Crantz) starch. Starch-Stärke, 58,
292–299.
Karim, A. A., Norziah, M. H., & Seow, C. C. (2000). Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9–36.
Kesselmans, R. P. W., & Bleeker, I. P. (1997). Method for oxidizing dry starch using ozone. World
Intellectual Property Organization. WO/1997/032902.
Klein, B., Vanier, N. L., Moomand, K., Pinto, V. Z., Colussi, R., Zavareze, E. D. R., et al. (2014).
Ozone oxidation of cassava starch in aqueous solution at different pH. Food Chemistry, 155,
167–173.
Le Corre, D., Bras, J., & Dufresne, A. (2010). Starch nanoparticles: A review. Biomacromolecules,
11, 1139–1153.
Lewandowicz, G., & Soral-Smietana, M. (2004). Starch modification by iterated syneresis.
Carbohydrate Polymers, 56, 403–413.
Li, L., Jiang, H., Campbell, M., Blanco, M., & Jane, J.-l. (2008a). Characterization of maize
amylose- extender (ae) mutant starches. Part I: Relationship between resistant starch contents
and molecular structures. Carbohydrate Polymers, 74, 396–404.
Li, Y., Shoemaker, C. F., Shen, X., Ma, J., Ibáñez-Carranza, A. M., & Zhong, F. (2008b). The isolation of rice starch with food grade proteases combined with other treatments. Food Science and
Technology International, 14(3), 215–224.
Lim, S.-T., Han, J.-A., Lim, H. S., & BeMiller, J. N. (2002). Modification of starch by dry heating
with ionic gums. Cereal Chemistry, 79, 601–606.
Lin, Q., Xiao, H., Zhao, J., Li, L., & Yu, F. (2009). Characterization of the pasting, flow and rheological properties of native and phosphorylated rice starches. Starch-Stärke, 61(12), 709–715.
Liu, G., Gu, Z., Hong, Y., Cheng, L., & Li, C. (2017). Structure, functionality and applications of
debranched starch: A review. Trends in Food Science & Technology, 63, 70–79.
Maache-Rezzoug, Z., Maugard, T., Zarguili, I., Bezzine, E., El Marzouki, M.-N., et al. (2009).
Effect of instantaneous controlled pressure drop (DIC) on physicochemical properties of
wheat, waxy and standard maize starches. Journal of Cereal Science, 49, 346–353.
Mbougueng, P. D., Tenin, D., Scher, J., & Tchiegang, C. (2012). Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food
Engineering, 108, 320–326.
Mua, J. P., & Jackson, D. S. (1998). Retrogradation and gel textural attributes of corn starch amylose and amylopectin fractions. Journal of Cereal Science, 27(2), 157–166.
Starch: An Overview