Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof - Lemmens - 2021 - Starch - Stärke - Wiley Online Library

Starch - Stärke: Vol 73, No 1-2

Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof

Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro - ScienceDirect

PDF) The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch

Internal Structure of Normal Maize Starch Granules Revealed by Chemical Surface Gelatinization

Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments - ScienceDirect

PDF) Effect of germination and fermentation on nutrients in maize flour

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel - ScienceDirect

Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights

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Starch - Stärke: Vol 73, No 1-2