Jaspreet Singh

TL;DR: In this paper, the main sources of starches, such as corn, rice, wheat, potato, and rice, are compared and compared significantly in composition, morphology, thermal, rheological and retrogradation properties, and the results show that potato starch exhibits higher swelling power, solubility, paste clarity and viscosity than wheat, rice or corn.

TL;DR: In this article, the effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and rheological properties of starches from different botanical sources have been reviewed.

TL;DR: In this article, a review of in vitro starch hydrolysis kinetics is presented with regard to the structural characteristics of starches, such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance and consequently mass transfer resistance and their effects on the digestibility and absorption of digested carbohydrates have been examined.

TL;DR: In this paper, the enthalpy of gelatinized starch was determined after 14 days of storage at 4°C using differential scanning calorimetry (DSC), which is the state-of-the-art method.

TL;DR: The physicochemical, morphological, thermal and rheological properties of corn and potato starches, prepared using acetic anhydride at different levels (4 − 12 g), were compared as discussed by the authors.