Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

Food Hydrocolloids - Tập 21 Số 1 - Trang 1-22 - 2007
Jaspreet Singh1, Lovedeep Kaur2, Owen J. McCarthy2
1Riddet Centre, Massey University, Palmerston North, New Zealand
2Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand

Tóm tắt

Từ khóa


Tài liệu tham khảo

Acquarone, 2003, Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures, Carbohydate Polymers, 51, 451, 10.1016/S0144-8617(02)00217-5

Adebowale, 2003, Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens), Journal of the Science of Food and Agriculture, 83, 1541, 10.1002/jsfa.1569

Agboola, 1991, Physicochemical and functional properties of low DS cassava starch acetates and citrates, Starch, 43, 62, 10.1002/star.19910430207

Arisz, 1995, Substituent distribution along the cellulose backbone on O-methylcelluloses using GC and FAB-MS for monomer and oligimer analysis, Carbohydrate Research, 271, 1, 10.1016/0008-6215(95)00039-V

Atwell, 1988, The terminology and methodology associated with basic starch phenomena, Cereal Foods World, 33, 306

Azemi, 1995, Distribution of partial digestion products of hydroxypropyl derivatives of maize (NM), waxy maize (WM) and high amylose (HA) maize starches, Starch, 47, 465, 10.1002/star.19950471204

Bemiller, 1997, Starch modification: Challenges and prospects, Starch, 49, 127, 10.1002/star.19970490402

Bertolini, 2003, Composition and reactivity of A- and B-type starch granules of normal, partial waxy and waxy wheat, Cereal Chemistry, 80, 544, 10.1094/CCHEM.2003.80.5.544

Betancur-Ancona, 1997, Acetylation and characterization of Canavalia ensiformis starch, Journal of Agricultural and Food Chemistry, 45, 378, 10.1021/jf960272e

Biliaderis, 1991, Non-equilibrium phase transitions of aqueous starch systems, 251

Biliaderis, 1982, Physical characteristics, enzymatic digestibility, and structure of chemically modified smooth pea and waxy maize starches, Journal of Agricultural and Food Chemistry, 30, 925, 10.1021/jf00113a029

Biliaderis, 1986, Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch, Journal of Agricultural and Food Chemistry, 34, 6, 10.1021/jf00067a002

Blanshard, 1987

Blond, 1998, Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose+dextran frozen solutions, Food Hydrocolloids, 12, 133, 10.1016/S0268-005X(98)00007-1

Chatakanonda, 2000, Effect of cross-linking on thermal and microscopic transitions of rice starch, Lebbensmittel–Wissenschaft und -Technologie, 33, 276, 10.1006/fstl.2000.0662

Chatakanonda, 2000, Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature, Cereal Chemistry, 77, 315, 10.1094/CCHEM.2000.77.3.315

Chen, 2004, Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations, Carbohydrate Polymers, 56, 219, 10.1016/j.carbpol.2004.02.004

Chilton, 1974, Hydration and gelation of modified potato starches, Food Technology, 9, 87, 10.1111/j.1365-2621.1974.tb01748.x

Chinachoti, 1991, Application of high-resolution carbon-13, oxygen-17, and sodium-23 nuclear magnetic resonance to study the influence of water, sucrose, and sodium chloride on starch gelatinization, Cereal Chemistry, 68, 238

Choi, 2003, Effects of chemical modification of wheat starch on molecular mobility as studied by pulsed 1H NMR, Lebensmittel-Wissenchaft und -Technologie, 51, 1

Choi, 2004, Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time, Starch, 56, 181, 10.1002/star.200300233

Chung, 2004, Glass transition and enthalpy relaxation of cross-linked corn starches, Carbohydrate Polymers, 55, 9, 10.1016/j.carbpol.2003.04.002

Cooke, 1992, Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition, Carbohydrate Research, 227, 103, 10.1016/0008-6215(92)85063-6

Cousidine, 1982

Dubois, 2001, Structure/Rheological properties relations of cross-linked potato starch suspensions, Journal of Applied Polymer Science, 81, 2480, 10.1002/app.1690

Ebihara, 1998, Hydroxypropyl-modified potato starch increases fecal bile acid excretion in rats, Journal of Nutrition, 128, 848, 10.1093/jn/128.5.848

Eliasson, 1985, Retrogradation of starch as measured by differential scanning calorimetery, 93

Eliasson, 1986, Viscoelastic behaviour during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starches, Journal of Texture Studies, 17, 253, 10.1111/j.1745-4603.1986.tb00551.x

Eliasson, 1988, A study of starch-lipid interactions of some native and modified starches, Starch, 40, 95, 10.1002/star.19880400304

Evans, 1979, Rheology of gelatinized starch suspensions, Journal of Texture Studies, 10, 347, 10.1111/j.1745-4603.1980.tb00865.x

1980

Felton, 1943, Thick bodied starch and method of making, U.S. Patent 2, 328, 537

Ferry, 1980

Fortuna, 1999, Changes in granule porosity on modification of starch, Zywnosc Technologia Jakosc, 5, 124

French, 1984, Organization of starch granules, 183

Gluck-Hirsch, 1997, Determination of the molecular weight between cross-links of waxy maize starches using the theory of rubber elasticity, Journal of Rheology, 41, 129, 10.1122/1.550804

Gonzalez, 2002, Effect of acetylation on some properties of rice starch, Starch, 54, 148, 10.1002/1521-379X(200204)54:3/4<148::AID-STAR148>3.0.CO;2-N

Heins, 1998, Characterization of acetyl starch by means of NMR spectroscopy and SEC/MALLS in composition with hydroxyethyl starch, Starch, 50, 431, 10.1002/(SICI)1521-379X(199810)50:10<431::AID-STAR431>3.0.CO;2-F

Hennig, 1976, Examination of swelling mechanism of starch by pulsed NMR method, Starch, 28, 10, 10.1002/star.19760280103

Hermansson, 1996, Developments in the understanding of starch functionality, Trends in Food Science and Technology, 7, 345, 10.1016/S0924-2244(96)10036-4

Hirsch, 2002, Understanding the mechanism of cross-linking agents (POCl3, STMP, and EPI) through swelling behaviour and pasting properties of cross-linked waxy maize starches, Cereal Chemistry, 79, 102, 10.1094/CCHEM.2002.79.1.102

Hood, 1978, Molecular structure of unmodified and chemically modified manioc starches, Carbohydrate Research, 61, 53, 10.1016/S0008-6215(00)83570-3

Hoover, 1981, Characterization of potato starch and its monoglyceride complex, Starch, 33, 290, 10.1002/star.19810330903

Hoover, 1988, Effect of hydroxypropylation on thermal properties, starch digestibility and freeze-thaw stability of field pea (Pisum sativum cv Trapper) starch, Starch, 40, 383, 10.1002/star.19880401005

Hoover, 1994, The effect of annealing on the physico-chemical properties of wheat, oat, potato and lentil starches, Journal of Food Biochemistry, 17, 303, 10.1111/j.1745-4514.1993.tb00476.x

Hsu, 2000, Viscoelastic changes of rice starch suspensions during gelatinization, Journal of Food Science, 65, 215, 10.1111/j.1365-2621.2000.tb15982.x

Huang, 1994, Phase transitions of rice starch and flour gels, Cereal Chemistry, 71, 202

Huber, 2001, Location of sites of reaction within starch granules, Cereal Chemistry, 78, 173, 10.1094/CCHEM.2001.78.2.173

Hung, 2005, Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules—Review, Carbohydrate Polymers, 59, 239, 10.1016/j.carbpol.2004.09.016

I’Anson, 1988, A study of amylose gelation using a synchrotron X-ray source, Carbohydrate Polymers, 8, 45, 10.1016/0144-8617(88)90035-5

Inagaki, 1992, Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch, Cereal Chemistry, 69, 321

Jae, 1994, Physico-chemical properties of acetylated rice starches, Korean Journal of Food Science and Technology, 25, 123

Jane, 1997, Starch functionality in food processing, 26

Jane, 1992, Location of amylose in normal starch granules. I. Susceptibility of amylose and amylopectin to cross-linking reagents, Cereal Chemistry, 69, 406

Jeong, 1993, Physico-chemical properties of rice starches, Korean Journal of Food Science and Technology, 25, 123

Juszczak, 2003, Surface of triticale starch granules—NC-AFM observations, Electronic Journal of Polish Agricultural Universities, Food Science and Technology, 6

Kaur, L. (2004). Physico-chemical properties of potatoes in relation to thermal and functional properties of their starches. Ph.D dissertation, Guru Nanak Dev University, Amritsar (India).

Kaur, 2005, Effect of cross-linking on some properties of potato starches, Journal of the Science of Food and Agriculture

Kaur, 2005, Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches, Food Hydrocolloids, 19, 839, 10.1016/j.foodhyd.2004.10.036

Kaur, 2004, Factors influencing the properties of hydroxypropylated potato starches, Carbohydrate Polymers, 55, 211, 10.1016/j.carbpol.2003.09.011

Kaur, 2002, Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches, Food Chemistry, 79, 183, 10.1016/S0308-8146(02)00130-9

Kavitha, 1998, Characterization of hydroxypropylated potato starch, Carbohydrate Polymers, 37, 115, 10.1016/S0144-8617(98)00056-3

Kerr, R. W., & Cleveland Jr., F. C. (1962). Thickening agent and method of making the same. U.S. Patent 3,021,222.

Kim, 1988, Chemically modified starches and their physicochemical properties with emphasis on hydroxypropylated starch – A literature review, Sik Rapport, 560

Kim, 1993, Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. II. Effect of molar substitution and cross-linking, Journal of Texture Studies, 24, 199, 10.1111/j.1745-4603.1993.tb00044.x

Kim, 1992, Structural characteristics of hydroxypropyl potato starch granules depending on their molar substitution, Starch, 44, 111, 10.1002/star.19920440307

Kim, 1993, Changes in rheological properties of hydroxypropylated potato starch pastes during freeze-thaw treatments. III. Effect of cooking conditions and concentration of the starch paste, Journal of the Science of Food and Agriculture, 61, 109, 10.1002/jsfa.2740610117

Koch, 1982, Analytical investigations on phosphate cross-linked starches, Starch, 34, 16, 10.1002/star.19820340105

Krueger, 1987, A differential scanning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch, Journal of Food Science, 52, 715, 10.1111/j.1365-2621.1987.tb06709.x

Langan, 1986, Food industry, 199

Lawal, 2004, Succinyl and acetyl starch derivatives of a hybrid maize: Physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry, Carbohydrate Research, 339, 2673, 10.1016/j.carres.2004.08.015

Lim, 1993, Location of phosphate esters in a wheat starch phosphate by 31P-nuclear magnetic resonance spectroscopy, Cereal Chemistry, 70, 145

Liu, 1992, Transitions in frozen gelatinized-starch systems studied by differential scanning calorimetry, Carbohydrate Polymers, 19, 179, 10.1016/0144-8617(92)90159-N

Liu, 1997, Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch, Carbohydrate Polymers, 34, 283, 10.1016/S0144-8617(97)00130-6

Liu, 1999, Physical properties of cross-linked and acetylated normal and waxy rice starch, Starch, 51, 249, 10.1002/(SICI)1521-379X(199907)51:7<249::AID-STAR249>3.0.CO;2-O

Liu, 1999, Physical properties and enzymatic digestibility of hydroxypropylated ae, wx and normal maize starch, Carbohydrate Polymers, 40, 175, 10.1016/S0144-8617(99)00052-1

Liu, 2003, Physicochemical properties of starches during potato growth, Carbohydrate Polymers, 51, 213, 10.1016/S0144-8617(02)00138-8

Mischnick, 1996, Model studies on methyl amyloses: Correlation between reaction conditions and primary structure, Carbohydrate Research, 290, 199, 10.1016/0008-6215(96)00141-3

Morikawa, 2002, Effects of granule size and size distribution on rheological behaviour of chemically modified potato starch, Journal of Food Science, 67, 1388, 10.1111/j.1365-2621.2002.tb10295.x

Morikawa, 2000, Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch, Food Hydrocolloids, 14, 395, 10.1016/S0268-005X(00)00021-7

Morikawa, 2000, Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures, Carbohydrate Polymers, 43, 241, 10.1016/S0144-8617(00)00148-X

Muhrbeck, 1991, Influence of the naturally occurring phosphate esters on the crystallinity of potato starch, Journal of the Science of Food and Agriculture, 55, 13, 10.1002/jsfa.2740550103

Muhrbeck, 1991, Determinationof the phosphorylation of starch from native potato varieties by 31P NMR, Starch, 43, 25, 10.1002/star.19910430109

Nakazawa, 1984, Gelatinization and retrogradation of rice starch studied by differential scanning calorimetry, Agricultural and Biological Chemistry, 48, 201, 10.1271/bbb1961.48.201

Nierle, 1969, The influence of the manufacturing conditions on the properties of phosphated corn starch and their applications, Starch, 21, 13, 10.1002/star.19690210105

Noda, 2005, Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules, Carbohydrate Polymers, 60, 245, 10.1016/j.carbpol.2005.01.015

Nordmark, 2002, Spherulitic crystallization of gelatinized maize starch and its fractions, Carbohydrate Polymers, 49, 439, 10.1016/S0144-8617(01)00353-8

Nurul, 1999, Rheological behaviour of sago (Metroxylon sagu) starch paste, Food Chemistry, 64, 501, 10.1016/S0308-8146(98)00145-9

Okechukwu, 1995, Influence of granule size on viscosity of corn starch suspension, Journal of Texture Studies, 26, 501, 10.1111/j.1745-4603.1995.tb00800.x

Paschall, 1964, Phosphorylation with inorganic phosphate salts, Methods in Carbohydrate Chemistry, 4, 296

Perera, 1999, Influence of hydroxypropylation on retrogradation properties of native, defatted and heat–moisture treated potato starches, Food Chemistry, 64, 361, 10.1016/S0308-8146(98)00130-7

Perera, 1997, The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat- moisture treated potato starches, Food Research International, 30, 235, 10.1016/S0963-9969(97)00041-0

Phillips, 1999, General application of Raman spectroscopy for the determination of level of acetylation in modified starches, Cereal Chemistry, 76, 439, 10.1094/CCHEM.1999.76.3.439

Raben, 1997, Acetylation of or β-cyclodextrin addition to potato starch: Beneficial effect on glucose metabolism and appetite sensations, American Journal of Clinical Nutrition, 66, 304, 10.1093/ajcn/66.2.304

Reddy, 1999, Paste properties of modified starches from partial waxy wheats, Cereal Chemistry, 76, 341, 10.1094/CCHEM.1999.76.3.341

Reddy, 2000, Modified waxy wheat starch compared to modified waxy corn starch, Journal of Cereal Science, 31, 25, 10.1006/jcrs.1999.0277

Richardson, 2001, High-performance anion-exchange chromatography-electrospray mass spectrometry for investigation of the substituent distribution in hydroxypropylated potato amylopectin starch, Journal of Chromatography A, 917, 111, 10.1016/S0021-9673(01)00690-2

Richardson, 2000, Characterisation of the substituent distribution in hydroxypropylated potato amylopectin starch, Carbohydrate Research, 328, 365, 10.1016/S0008-6215(00)00103-8

Richardson, 2003, Enzyme-aided investigation of the substituent distribution in cationic potato amylopectin starch, Analytical Chemistry, 75, 6499, 10.1021/ac0300688

Russel, 1989, The effect of pH and Nacl content on starch gel ageing. A study by differential scanning calorimetery and rheology, Journal of Cereal Science, 10, 123, 10.1016/S0733-5210(89)80041-4

Rutenberg, 1984, Starch derivatives: Production and uses, 312

Sahai, 1996, Structural and chemical properties of native corn starch granules, Starch, 48, 249, 10.1002/star.19960480703

Sang, 2006, Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation, Carbohydrate Polymers, 63, 167, 10.1016/j.carbpol.2005.07.022

Saroja, 2000, Biodegration of starch-g-polyacrylonitrile, a packaging material, by Bacillus cereus, Process Biochemistry, 36, 119, 10.1016/S0032-9592(00)00190-4

Sathe, 1981, Isolation, partial characterization and modification of the great northern bean starch, Journal of Food Science, 46, 617, 10.1111/j.1365-2621.1981.tb04924.x

Seow, 1993, Internal plasticization of granular rice starch by hydroxypropylation: Effects on phase transitions associated with gelatinization, Starch, 45, 85, 10.1002/star.19930450303

Shi, 2000, Effect of sulfate and citrate salts on derivatization of amylose and amylopectin during hydroxypropylation of corn starch, Carbohydrate Polymers, 43, 333, 10.1016/S0144-8617(00)00176-4

Shiftan, 2000, Change in V/B polymorphratioand T1 relaxation of epichlorohydrin cross-liked high amylose starch excipient, Starch, 52, 186, 10.1002/1521-379X(200007)52:6/7<186::AID-STAR186>3.0.CO;2-8

Shiotsubo, 1984, Differential thermal analysis of potato starch gelatinization, Agricultural and Biological Chemistry, 48, 9, 10.1271/bbb1961.48.9

Singh, 2001, Studies on the morphological, thermal and rheological properties of starch from some Indian potato cultivars, Food Chemistry, 75, 67, 10.1016/S0308-8146(01)00189-3

Singh, 2003, Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches, Food Hydrocolloids, 17, 63, 10.1016/S0268-005X(02)00036-X

Singh, 2004, Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch, Food Chemistry, 86, 601, 10.1016/j.foodchem.2003.10.008

Singh, 2004, Effect of acetylation on some properties of corn and potato starches, Starch, 56, 586, 10.1002/star.200400293

Singh, 2004, Morphological, thermal and rheological properties of potato starch fractions varying in granule size, Journal of the Science of Food and Agriculture, 84, 1241, 10.1002/jsfa.1746

Singh, 2003, Morphological, thermal and rheological properties of starches from different botanical sources: A review, Food Chemistry, 81, 219, 10.1016/S0308-8146(02)00416-8

Sitohi, 2001, Granular properties of different starch phosphate monoesters, Starch, 53, 27, 10.1002/1521-379X(200101)53:1<27::AID-STAR27>3.0.CO;2-L

Slade, 1987, 387

Smolka, G. E., & Alexander, R. J. (1985). Modified starch, its method of manufacture and the salad dressings produced therewith. US Patent 4562086.

Sodhi, 2005, Characteristics of acetylated starches prepared using starches separated from different rice cultivars, Journal of Food Engineering, 70, 117, 10.1016/j.jfoodeng.2004.09.018

Stapley, 2003, Hydroxypropylated starch: Granule subpopulation reactivity, Cereal Chemistry, 80, 550, 10.1094/CCHEM.2003.80.5.550

Steeneken, 1989, Rheological properties of aqueous suspensions of swollen starch granules, Carbohydrate Polymers, 11, 23, 10.1016/0144-8617(89)90041-6

Steeneken, 1991, Topochemical effects in the methylation of starch, Carbohydrate Research, 209, 239, 10.1016/0008-6215(91)80160-O

Steeneken, 1994, Substitution pattern in methylated starch as studied by enzymic degradation, Carbohydrate Research, 258, 207, 10.1016/0008-6215(94)84087-3

Svegmark, 1993, Microstructure and rheological properties of composites of potato starch granules and amylose: A comparison of observed and predicted structure, Food Structure, 12, 181

Takahashi, 1987, Relationship between distribution of substituents and water solubility of O-methyl cellulose, Journal of Polymer Science, 25, 987

Takeda, 1993, Structures of B90 (sugary) and W64A (normal) maize starches, Carbohydrate Research, 240, 265, 10.1016/0008-6215(93)84189-D

Tessler, M. M. (1975). Hydroxypropylated, inhibited high amylose retort starches. US Patent. 3904601.

Tester, 1997, Starch: The polysaccharide fractions, 163

Tester, 1990, Swelling and gelatinization of cereal starches, Cereal Chemistry, 67, 558

Tharanathan, R.N. (1995). Fat Substitutes–A new approach. (p. 63), CFTRI Annual Conference Proceedings.

Tharanathan, 2005, Starch-value addition by modification, Critical Reviews in Food Science and Nutrition, 45, 371, 10.1080/10408390590967702

Tomasik, 2004, Chemical modification of starch, Advances in Carbohydrate Chemistry and Biochemistry, 59, 175, 10.1016/S0065-2318(04)59005-4

Tsai, 1997, Effects of granular structure on the pasting behavior of starches, Cereal Chemistry, 74, 750, 10.1094/CCHEM.1997.74.6.750

Tuschhoff, 1986, Hydroxypropylated starches

van der Burgt, 1998, Distribution of methyl substituents over branched and linear regions in methylated starches, Carbohydrate Research, 312, 201, 10.1016/S0008-6215(98)00238-9

Wada, 1979, Differential thermal analysis (DTA) applied to examining gelatinization of starches in foods, Journal of Food Science, 44, 1366, 10.1111/j.1365-2621.1979.tb06440.x

Wang, 2002, Characterization of acetylated waxy maize starches prepared under catalysis by different alkali and alkaline-earth hydroxides, Starch, 54, 25, 10.1002/1521-379X(200201)54:1<25::AID-STAR25>3.0.CO;2-T

Wattanchant, 2003, Effect of cross-linking reagents and hydroxypropylation levels on dual-modified sago starch properties, Food Chemistry, 80, 463, 10.1016/S0308-8146(02)00314-X

Whistler, 1997, Starch, 63

Wilke, 1997, Determination of the substitution pattern of cationic starch ethers, Starch, 49, 453, 10.1002/star.19970491106

Wilkins, 2003, Variability of reaction efficiencies and pasting properties of acetylated dent corn starch from commercial hybrids, Cereal Chemistry, 80, 72, 10.1094/CCHEM.2003.80.1.72

Wolf, 1999, Effects of chemical modification in vitro rate and extent of food starch digestion: An attempt to discover a slowly digested starch, Journal of Food and Agricultural Chemistry, 47, 4178, 10.1021/jf9813900

Wong, 1981, Viscoelastic behaviour of wheat starch pastes, Rheologica Acta, 20, 299, 10.1007/BF01678031

Woo, K. S. (1999). Cross-linked, RS4 type resistant starch: preparation and properties. Ph.D. Thesis. Kansas State: University Manhattan, KS.

Woo, 1997, Cross-linking of wheat starch and hydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphate, Carbohydrate Polymers, 33, 263, 10.1016/S0144-8617(97)00037-4

Wootton, 1983, The influence of molar substitution on the water binding capacity of hydroxypropyl maize starches, Starch, 35, 92, 10.1002/star.19830350306

Wu, 1990, Acetylated and hydroxypropylated distarch phosphates from waxy barley: Paste properties and freeze–thaw stability, Cereal Chemistry, 67, 202

Wurzburg, 1986, Nutritional aspects and safety of modified food starches, Nutrition Reviews, 44, 74, 10.1111/j.1753-4887.1986.tb07590.x

Wurzburg, 1986, Cross-linked starches, 41

Xu, 1997, Determination of the level and position of substitution in hydroxypropylated starch by high- resolution 1H-NMR spectroscopy of alpha-limit dextrins, Journal of Cereal Science, 25, 17, 10.1006/jcrs.1996.0071

Yeh, 1993, Property differences between cross-linked and hydroxypropylated rice starches, Cereal Chemistry, 70, 596

Yoneya, 2003, Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size, Carbohydrate Polymers, 53, 447, 10.1016/S0144-8617(03)00143-7

Yook, 1993, Gelatinization and retrogradation characteristics of hydroxypropylated cross-linked rices, Journal of Food Science, 58, 405, 10.1111/j.1365-2621.1993.tb04285.x

Zheng, 1999, Functional properties of cross-linked and hydroxypropylation waxy hull-less barley starches, Cereal Chemistry, 76, 182, 10.1094/CCHEM.1999.76.2.182

Zobel, 1988, Starch gelatinization. An X-ray diffraction study, Cereal Chemistry, 66, 443