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Modifications of starch and its characterizations
Tomy Muringayil Joseph
, Aiswarya Sathian
, K. S. Joshy
, Debarshi Kar Mahapatra
, Józef T. Haponiuk
,
Sabu Thomas
Gdańsk University of Technology
James Cook University Queensland
Mahatma Gandhi University, Kottayam
J. K. College of Pharmacy
Research output
:
Chapter in Book/Report/Conference proceeding
›
Chapter
›
peer-review
5
Citations (Scopus)
Overview
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Keyphrases
Starch
100%
Starch Modification
100%
Native Starch
40%
Glucopyranose
40%
Glycosidic Bond
40%
Low Water Solubility
20%
Radio
20%
Physical Therapy
20%
Complex Structure
20%
Surface Properties
20%
Viscosity
20%
Chemical Modification
20%
Homopolysaccharides
20%
Low Temperature
20%
Potato
20%
Industrial Sector
20%
Human Activities
20%
Chemical Treatment
20%
Structural Modification
20%
Esterification
20%
Process Conditions
20%
Refrigerator
20%
Tuber
20%
Etherification
20%
Graft Polymerization
20%
Chemical Species
20%
Freeze-thaw
20%
Glucopyranosyl
20%
Medical Sector
20%
Rice
20%
Reactive Functional Groups
20%
Resistant Starch
20%
Swelling Power
20%
Maize-wheat
20%
Molecular Chain
20%
Linear Properties
20%
Modified Starch
20%
Amylopectin
20%
Linear Amylose
20%
Oil Acids
20%
Enzymatic Digestibility
20%
Gelling Ability
20%
Cationization
20%
Water-binding Capacity
20%
Pulsed Electric Field Treatment
20%
Starch Reactivity
20%
Freeze-thaw Stability
20%
Ultrasonic Modification
20%
High-pressure Annealing
20%
Amylopectin Starch
20%
Acid Enzyme
20%
High Bioavailability
20%
Starch Functionality
20%
Starch Application
20%
Material Science
Annealing
100%
Surface Property
100%
Medical Science
100%
Polymerization
100%
Biochemistry, Genetics and Molecular Biology
Starch
100%
Amylopectin
18%
Glycosidic Bond
18%
Surface Property
9%
Hydrophilicity
9%
Cross-Link
9%
Enzyme
9%
Esterification
9%
Freeze Thawing
9%
Amylose
9%
Glucose
9%
Pulsed Electric Field
9%
Resistant Starch
9%
Modified Starch
9%
Etherification
9%
Ultrasound
9%
Homopolysaccharide
9%
Food Science
Starch
100%
Nutrition
9%
Esterification
9%
Amylose
9%
Digestibility
9%
Modified Starch
9%
Resistant Starch
9%
Hydrophilicity
9%
Swelling Power
9%
Thawing
9%
Oil Acids
9%
Pulsed Electric Field Treatment
9%
Agricultural and Biological Sciences
Starch
100%
Amylopectin
16%
Grains
8%
Chemical Treatment
8%
Bioavailability
8%
Esterification
8%
Modified Starch
8%
Amylose
8%
Digestibility
8%
Glucose
8%
Enzyme
8%
Water Binding
8%