2016
DOI: 10.1016/j.foodhyd.2015.11.003
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Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

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Cited by 137 publications
(72 citation statements)
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“…A beneficial effect of cross‐linking is the formation of more stable hydrocolloids with enhanced capacity to retain water. In this regard, the results shown in Table are in line with the report by Sukhija et al . showing that cross‐linking of starch chains improves the water retention capacity of starch‐based hydrocolloids.…”
Section: Resultssupporting
confidence: 91%
“…A beneficial effect of cross‐linking is the formation of more stable hydrocolloids with enhanced capacity to retain water. In this regard, the results shown in Table are in line with the report by Sukhija et al . showing that cross‐linking of starch chains improves the water retention capacity of starch‐based hydrocolloids.…”
Section: Resultssupporting
confidence: 91%
“…The oxidized starch structure had smooth surfaces but with fissures while acetylated starch had rough surfaces with perforations. Sukhija et al, (2016) observed surface fissures in case of oxidized and oxidized cross-linked starch and smooth surface of native, cross-linked and cross-linked oxidized starches. According to Wang and Copeland (2015), acid hydrolysis can significantly change the structural and functional properties of starch without disrupting its granular morphology and that amorphous regions are hydrolyzed to enhance the crystallinity and double helical content of acidhydrolyzed starch.…”
Section: Effect Of Modification On Morphological Structure Of Trifolimentioning
confidence: 76%
“…The amylose content of extracted starches was determined by colorimetric method as described by Sukhija et al…”
Section: Methodsmentioning
confidence: 99%