ArticlePolymers2022
Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 48 citations in OpenAlex.
- Article
- Synthesis of Jicama (Polymers · 2025Article
- Study of physicochemical, pasting, and emulsifying properties of single and dual-modified arrowroot (Food chemistry: X · 2025Article
- Article
- Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes.Foods (Basel, Switzerland) · 2023Article
- Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films.Polymers · 2023Review
- Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700-1725 cm
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Registered trials
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