Lovedeep Kaur

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 authors evaluated the physicochemical, morphological, thermal, and rheological properties of 19 rice cultivars using Pearson correlation analysis and found that the starch granules were polyhedral and irregular in shape.

TL;DR: In this article, the relationship between physicochemical, cooking and textural properties of 23 varieties of milled rice from 23 varieties were evaluated for Pearson correlation, and a significant positive correlation with amylose and negative correlation with cooking time was found.