ArticleFood science & nutrition2021
The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Electrospinning of nanofibers and the functional potential of starch: a comprehensive review.Discover nano · 2026Review
- Effects of Citric Acid Concentration and Hydrolysis Time on Gembili (Preventive nutrition and food science · 2025Article
- Application and functional properties of millet starch: Wet milling extraction process and different modification approaches.Heliyon · 2024Review
- Benign electrolytic modifications of starch: effects on functional groups and physical properties.RSC advances · 2023Article
- Biochar and Nitrogen Fertilizer Change the Quality of Waxy and Non-Waxy Broomcorn Millet (Foods (Basel, Switzerland) · 2023Article
- Review
- Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified HydrolyzedFoods (Basel, Switzerland) · 2022Article
- Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum.Scientific reports · 2022Article
- Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch.Food science & nutrition · 2022Article
- Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue.Food science & nutrition · 2022Article
- The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch.Food science & nutrition · 2021Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate the effects of dual modification on the functional, microstructural, and thermal properties of tapioca starch. Tapioca starch was first hydrolyzed by 0.14 M HCl for 0, 6, 12, 18, and 24 hr and then hydroxypropylated by adding 0%, 10%, 20%, and 30% (v/w) propylene oxide. The degree of hydroxypropylation, solubility, water absorption, rheological, thermal, and microstructure characterization of dually modified tapioca starch was determined. Hydroxypropylation did not cause any considerable changes in the starch granular size and shape of tapioca starch. Acid hydrolysis disrupts the starch granules, and the starches with smaller sizes were produced. The degree of molar substitution (DS) of dual modified starches ranged from 0.118 to 0.270. The dual modified starches significantly had higher solubility than native starch (
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