Jinwei Wang

TL;DR: An overview of the roles of ionic liquids in starch dissolution, gelatinization, modification and plasticization, and their industrial applications can be found in this paper, where the authors provide a comprehensive understanding of the mechanisms behind the IL-processing of starch and to provide insights into the rational development of novel starch-based materials with ILs.

TL;DR: In this article, the dissolution behavior of maize starch in water:ionic liquid (IL) mixtures at ambient temperature (22-23 °C) was studied and structural analyses indicated that long and short-range molecular order in the starch decreased with decreasing water:IL ratio.

TL;DR: The results showed that the dissolution behavior of starches was affected by both starch sources and properties of [Emim][OAc]:water mixtures, which may provide guidance for the development of green technology for processing of biopolymers with low energy consumption.

TL;DR: Results clearly showed that both the nature of the anion and water/IL ratio affected the dissolution behavior of maize starch, and the hydrogen bonding capacity of IL anions and viscosity of water/ IL mixtures were proposed to play the key roles in the structural disruption of starch.

TL;DR: Potato starch was pre-treated with CaCl2 solutions prior to modification with octenyl succinic anhydride, and OSA-1.0 M-starch showed improved functional properties over OSA, indicating that CaCl 2 pre-treatment provides advantages for improving the functional characters of succinylated starch.