ArticleFoods (Basel, Switzerland)2022
Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Valorization of Wheat Straw Cellulose into Biodegradable Packaging Films for Fresh Produce Preservation.Foods (Basel, Switzerland) · 2026Article
- Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Frontiers in nutrition · 2026Article
- Ultrasonication as a tool to develop starch nanoparticles from macrophytes to tailor starch properties.Ultrasonics sonochemistry · 2026Article
- Benign electrolytic modifications of starch: effects on functional groups and physical properties.RSC advances · 2023Article
- Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications.Food chemistry: X · 2022Review
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Authors and funding
4 authors.
Funding
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Abstract
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (T
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