2020
DOI: 10.1016/j.carbpol.2020.116292
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Research advances in chemical modifications of starch for hydrophobicity and its applications: A review

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Cited by 191 publications
(57 citation statements)
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“…Using physical, chemical, or enzymatic methods such as molecular cutting, rearrangement, oxidation, or introduction of substituents into starch molecules can produce modified starches with altered, enhanced, or new physicochemical properties. Modified starch overcomes the shortcomings of natural starch, such as poor freeze-thaw stability, low solubility, easy retrogradation, and low transparency, further expanding its range of applications in related industries ( Masina et al., 2017 ; Wang et al., 2020c ). In food processing, modified starch is widely added to food as a partial fat substitute to provide the shape, taste, thickening, gelling, adhesiveness, and stability required by the food system while avoiding the perception that high-fat meat products will cause cancer ( Heinen et al., 2009 ; Kapelko-Żeberska et al., 2015 ; Kaur et al., 2018 ) ( Figure 1 B).…”
Section: Physicochemical Properties and Applications Of Cereal Starchmentioning
confidence: 99%
“…Using physical, chemical, or enzymatic methods such as molecular cutting, rearrangement, oxidation, or introduction of substituents into starch molecules can produce modified starches with altered, enhanced, or new physicochemical properties. Modified starch overcomes the shortcomings of natural starch, such as poor freeze-thaw stability, low solubility, easy retrogradation, and low transparency, further expanding its range of applications in related industries ( Masina et al., 2017 ; Wang et al., 2020c ). In food processing, modified starch is widely added to food as a partial fat substitute to provide the shape, taste, thickening, gelling, adhesiveness, and stability required by the food system while avoiding the perception that high-fat meat products will cause cancer ( Heinen et al., 2009 ; Kapelko-Żeberska et al., 2015 ; Kaur et al., 2018 ) ( Figure 1 B).…”
Section: Physicochemical Properties and Applications Of Cereal Starchmentioning
confidence: 99%
“…These Figures present the starch granules deposited in the rubberwood ray parenchyma cells. Starch molecules are polymers of anhydrous glucose units formed and accumulated through the long-term energy storage of different plants in the form of unique and isolated granules [18,19]. According to Simatupang et al [19], fresh rubberwood contains 1.05% to 2.29% free sugars and 7.53% to 10.17% starch.…”
Section: Morphological Propertiesmentioning
confidence: 99%
“…Blending starch with more hydrophobic polymers has been shown to be an interesting combination to produce films for packaging with improved properties 30 . However, because of the intrinsic hydrophilicity of native starch, the poor compatibility between starch and hydrophobic polymers can become a problem to the production of the films 31 . From this perspective, microfluidization, a highpressure homogenization technique, would constitute and alternative route to obtain films from polymers of different hydrophilicities, improving miscibility and film properties, including appearance and mechanical properties 32,33 .…”
Section: Introductionmentioning
confidence: 99%