Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches - ScienceDirect

This study investigated the impact of swelling power and granule size on pasting of blends of potato starch (PS) and maize (MS) or waxy rice (WRS) sta…

Foods, Free Full-Text

High-amylose maize starch: Structure, properties, modifications and industrial applications - ScienceDirect

Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch - ScienceDirect

Polymers, Free Full-Text

Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch - ScienceDirect

Polymers, Free Full-Text

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches - ScienceDirect

Full article: Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region - ScienceDirect

Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends - ScienceDirect