16
Nabeshima, E. H., & Grossmann, M. V. E. (2001). Functional properties of pregelatinized and
cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate. Carbohydrate
Polymers, 45, 347–353.
Nemtanu, M. R., & Minea, R. (2006). Functional properties of corn starch treated with corona
electrical discharges. Macromolecular Symposia, 245-246, 525–528.
Newport Scientific. (1998). Applications manual for the Rapid Visco Analyzer. Warriewood,
NSW: Author.
Osundahunsi, O. F., & Mueller, R. (2011). Functional and dynamic rheological properties of acetylated starches from two cultivars of cassava. Starch-Stärke, 63, 3–10.
Park, I. M., Ibáñez, A. M., Zhong, F., & Shoemaker, C. F. (2007). Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch-Stärke, 59(8), 388–396.
Pukkahuta, C., Shobsngob, S., & Varavinit, S. (2007). Effect of osmotic pressure on starch: New
method of physical modification of starch. Starch-Stärke, 58, 78–90.
Raja, K. C. M. (1992). Studies on alkali-modified cassava starch-changes of structural and enzyme
(α-amylase) susceptibility properties. Starch-Stärke, 44, 133–136.
Rolland-Sabate, A., Sanchez, T., Buléon, A., Colonna, P., Jaillais, B., Ceballos, H., et al. (2012).
Structural characterization of novel cassava starches with low and high-amylose contents in
comparison with other commercial sources. Food Hydrocolloids, 27, 161–174.
Roulet, P., Macinnes, W. M., Gumy, D., & Würsch, P. (1990). Retrogradation kinetics of eight
starches. Starch-Stärke, 42(3), 99–101.
Sajilata, M. G., & Singhal, R. S. (2005). Specially starches for snack foods. Carbohydrate
Polymers, 59, 131–151.
Sangseethong, K., Lertphanich, S., & Sriroth, K. (2009). Physicochemical properties of oxidized
cassava starch prepared under various alkalinity levels. Starch-Stärke, 61, 92–100.
Sangseethong, K., Termvejsayanon, N., & Sriroth, K. (2010). Characterization of physicochemical
properties of hypochlorite- and peroxide-oxidized cassava starches. Carbohydrate Polymers,
82, 446–453.
Sanguanpong, V., Chotineeranat, S., Piyachomkwan, K., Oates, C. G., Chinachoti, P., & Sriroth,
K. (2003). Hydration and physicochemical properties of small-particle cassava starch. Journal
of the Science of Food and Agriculture, 83, 123–132.
Schmitz, C. S., De Simas, K. N., Santos, K., Joao, J. J., Amboni, R. D. D. M. C., & Amante,
E. R. (2006). Cassava starch functional properties by etherification-hydroxypropylation.
International Journal of Food Science & Technology, 41, 681–687.
Shevkani, K., Singh, N., Bajaj, R., & Kaur, A. (2017). Wheat starch production, structure, functionality and applications—A review. International Journal of Food Science & Technology,
52(1), 38–58.
Singh, J., Kaur, L., & McCarthy, O. J. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food
applications—A review. Food Hydrocolloids, 21(1), 1–22.
Smith, A. M. (2001). The biosynthesis of the starch granule. Biomacromolecules, 2, 335–341.
Steeneken, P. A. M., & Woortman, A. J. J. (2009). Superheated starch: A novel approach towards
spreadable particle gels. Food Hydrocolloids, 23, 394–405.
Sujka, M., & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional
behaviour. Food Hydrocolloids, 31(2), 413–419.
Szymonska, J., Krok, F., & Tomasik, P. (2000). Deep-freezing of potato starch. International
Journal of Biological Macromolecules, 27, 307–314.
Szymonska, J., Krok, F., Komorowska-Czepirska, E., & Rebilas, K. (2003). Modification of granular potato starch by multiple deep-freezing and thawing. Carbohydrate Polymers, 52, 1–10.
Tester, R. F. (1997). Starch: The polysaccharide fractions. In P. J. Richmond & A. M. Donald
(Eds.), Structure starch: Structure and functionality (pp. 163–171). London, UK: Royal
Society of Chemistry.
Tharanathan, R. N. (2005). Starch—Value addition by modification. Critical Reviews in Food
Science and Nutrition, 45(5), 371–384.
K. Gul et al.
Nabeshima, E. H., & Grossmann, M. V. E. (2001). Functional properties of pregelatinized and
cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate. Carbohydrate
Polymers, 45, 347–353.
Nemtanu, M. R., & Minea, R. (2006). Functional properties of corn starch treated with corona
electrical discharges. Macromolecular Symposia, 245-246, 525–528.
Newport Scientific. (1998). Applications manual for the Rapid Visco Analyzer. Warriewood,
NSW: Author.
Osundahunsi, O. F., & Mueller, R. (2011). Functional and dynamic rheological properties of acetylated starches from two cultivars of cassava. Starch-Stärke, 63, 3–10.
Park, I. M., Ibáñez, A. M., Zhong, F., & Shoemaker, C. F. (2007). Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch-Stärke, 59(8), 388–396.
Pukkahuta, C., Shobsngob, S., & Varavinit, S. (2007). Effect of osmotic pressure on starch: New
method of physical modification of starch. Starch-Stärke, 58, 78–90.
Raja, K. C. M. (1992). Studies on alkali-modified cassava starch-changes of structural and enzyme
(α-amylase) susceptibility properties. Starch-Stärke, 44, 133–136.
Rolland-Sabate, A., Sanchez, T., Buléon, A., Colonna, P., Jaillais, B., Ceballos, H., et al. (2012).
Structural characterization of novel cassava starches with low and high-amylose contents in
comparison with other commercial sources. Food Hydrocolloids, 27, 161–174.
Roulet, P., Macinnes, W. M., Gumy, D., & Würsch, P. (1990). Retrogradation kinetics of eight
starches. Starch-Stärke, 42(3), 99–101.
Sajilata, M. G., & Singhal, R. S. (2005). Specially starches for snack foods. Carbohydrate
Polymers, 59, 131–151.
Sangseethong, K., Lertphanich, S., & Sriroth, K. (2009). Physicochemical properties of oxidized
cassava starch prepared under various alkalinity levels. Starch-Stärke, 61, 92–100.
Sangseethong, K., Termvejsayanon, N., & Sriroth, K. (2010). Characterization of physicochemical
properties of hypochlorite- and peroxide-oxidized cassava starches. Carbohydrate Polymers,
82, 446–453.
Sanguanpong, V., Chotineeranat, S., Piyachomkwan, K., Oates, C. G., Chinachoti, P., & Sriroth,
K. (2003). Hydration and physicochemical properties of small-particle cassava starch. Journal
of the Science of Food and Agriculture, 83, 123–132.
Schmitz, C. S., De Simas, K. N., Santos, K., Joao, J. J., Amboni, R. D. D. M. C., & Amante,
E. R. (2006). Cassava starch functional properties by etherification-hydroxypropylation.
International Journal of Food Science & Technology, 41, 681–687.
Shevkani, K., Singh, N., Bajaj, R., & Kaur, A. (2017). Wheat starch production, structure, functionality and applications—A review. International Journal of Food Science & Technology,
52(1), 38–58.
Singh, J., Kaur, L., & McCarthy, O. J. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food
applications—A review. Food Hydrocolloids, 21(1), 1–22.
Smith, A. M. (2001). The biosynthesis of the starch granule. Biomacromolecules, 2, 335–341.
Steeneken, P. A. M., & Woortman, A. J. J. (2009). Superheated starch: A novel approach towards
spreadable particle gels. Food Hydrocolloids, 23, 394–405.
Sujka, M., & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional
behaviour. Food Hydrocolloids, 31(2), 413–419.
Szymonska, J., Krok, F., & Tomasik, P. (2000). Deep-freezing of potato starch. International
Journal of Biological Macromolecules, 27, 307–314.
Szymonska, J., Krok, F., Komorowska-Czepirska, E., & Rebilas, K. (2003). Modification of granular potato starch by multiple deep-freezing and thawing. Carbohydrate Polymers, 52, 1–10.
Tester, R. F. (1997). Starch: The polysaccharide fractions. In P. J. Richmond & A. M. Donald
(Eds.), Structure starch: Structure and functionality (pp. 163–171). London, UK: Royal
Society of Chemistry.
Tharanathan, R. N. (2005). Starch—Value addition by modification. Critical Reviews in Food
Science and Nutrition, 45(5), 371–384.
K. Gul et al.