“…Different groups have focussed on starches from different sources (with an extensive range of amylose to amylopectin ratios), different plasticizers (including water and organic species such as glycerol, sorbitol, triacetin) and other additives including sugars (Souza et al, 2012), pequi oil (Schlemmer et al, 2010) urea and acetic acid (Lu et al, 2012), polyester (McGlashan and Halley, 2003), polycaprolactone (Kalambur and Rizvi, 2004) and polyvinyl alcohol, PVOH (Dean et al, 2008). The matrix is then further expanded by the rather eclectic selection of swelling (Wilhelm et al, 2003), non-swelling (de Carvalho et al, 2001;Lu et al, 2012;Mbey et al, 2012), acid-treated bentonite (Schlemmer et al, 2010), and sepiolite (Chivrac et al, 2010c) as well as bentonite organically modified using alkylammonium cations or polymeric species such as chitosan (Kampeerapappun et al, 2007) and 4 cationically modified starch (Chivrac et al, 2008(Chivrac et al, , 2010a(Chivrac et al, , 2010b. Recent additions to the list of layered materials utilised to enhance the properties of starch include layered double hydroxides (Chung and Lai, 2010), zirconium phosphates -both 'natural' and specifically modified for the purpose (Donnadio et al, 2012) and graphite oxide (Li et al, 2011).…”