Yusuph, M.; Tester, R.F.; Ansell, R.; Snape, C.E. Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem. 2003, 82, 283–289. [CrossRef]
Hong, J.; Chen, R.; Zeng, X.A.; Han, Z. Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch. Food Chem. 2016, 192, 15–24. [CrossRef] [PubMed]
Zhang, C.; Lim, S.-T.; Chung, H.-J. Physical modification of potato starch using mild heating and freezing with minor addition of gums. Food Hydrocoll. 2019, 94, 294–303. [CrossRef]
Wootton, M.; Bamunuarachch, K.A. Water Binding Capacity of Commercial Produced Native and Modified Starches. Starch Stärke 1978, 30, 306–309. [CrossRef]
Wang, J.; Zhu, H.; Li, S.; Wang, S.; Wang, S.; Copeland, L. Insights into structure and function of high pressure-modified starches with different crystalline polymorphs. Int. J. Biol. Macromol. 2017, 102, 414–424. [CrossRef]
Muneer, F.; Andersson, M.; Koch, K.; Menzel, C.; Hedenqvist, M.S.; Gallstedt, M.; Plivelic, T.S.; Kuktaite, R. Nanostructural morphology of plasticized wheat gluten and modified potato starch composites: Relationship to mechanical and barrier properties. Biomacromolecules 2015, 16, 695–705. [CrossRef] [PubMed]
Wang, H.; Xiao, N.; Wang, X.; Zhao, X.; Zhang, H. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings. Food Chem. 2019, 283, 248–256. [CrossRef] [PubMed]
Fu, Z.; Che, L.; Li, D.; Wang, L.; Adhikari, B. Effect of partially gelatinized corn starch on the rheological properties of wheat dough. LWT Food Sci. Technol. 2016, 66, 324–331. [CrossRef]
Han, H.; Hou, J.; Yang, N.; Zhang, Y.; Chen, H.; Zhang, Z.; Shen, Y.; Huang, S.; Guo, S. Insight on the changes of cassava and potato starch granules during gelatinization. Int. J. Biol. Macromol. 2019, 126, 37–43. [CrossRef]
Juszczak, L.; Witczak, M.; Ziêba, T.; Fortuna, T. Rheological behaviour of heated potato starch dispersions. Int. Agrophys. 2012, 26, 381–386. [CrossRef]
Huang, Z.; Xie, X.; Chen, Y.; Lu, J.; Tong, Z. Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches. C. R. Chim. 2008, 11, 73–79. [CrossRef]
Yu, S.-X.; Mu, T.-H.; Zhang, M.; Zhao, Z.-K. Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch. Starch Stärke 2016, 68, 980–988. [CrossRef]
Dos Santos, T.P.R.; Franco, C.M.L.; Leonel, M. Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer. Int. J. Biol. Macromol. 2020, 149, 1339–1346. [CrossRef] [PubMed]
Liu, Y.; Chao, C.; Yu, J.; Wang, S.; Wang, S.; Copeland, L. New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization. Food Chem. 2020, 318, 126493. [CrossRef] [PubMed]
Torres, M.D.; Chenlo, F.; Moreira, R. Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels. Food Bioproc. Tech. 2018, 11, 132–140. [CrossRef]
Liu, Y.; Chen, J.; Luo, S.; Li, C.; Ye, J.; Liu, C.; Gilbert, R.G. Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology. Carbohydr. Polym. 2017, 175, 265–272. [CrossRef] [PubMed]
Sui, Z.; Yao, T.; Zhao, Y.; Ye, X.; Kong, X.; Ai, L. Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating. Food Chem. 2015, 173, 1125–1132. [CrossRef]
Sui, Z.; Shah, A.; BeMiller, J.N. Crosslinked and stabilized in-kernel heat-moisture-treated and temperature-cycled normal maize starch and effects of reaction conditions on starch properties. Carbohydr. Polym. 2011, 86, 1461–1467. [CrossRef]
Krueger, B.R.; Knutson, C.A.; Inglett, G.E.; Walker, C.E. A differential scanning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch. J. Food Sci. 1987, 52, 715–718. [CrossRef]
Fu, Z.; Wang, L.; Zou, H.; Li, D.; Adhikari, B. Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization. Carbohydr. Polym. 2014, 101, 727–732. [CrossRef]
Taghinezhad, E.; Khoshtaghaza, M.H.; Minaei, S.; Suzuki, T.; Brenner, T. Relationship between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice during Steaming. Rice Sci. 2016, 23, 339–344. [CrossRef]
Kaur, L.; Singh, N.; Sodhi, N.S. Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches. Food Chem. 2002, 79, 183–192. [CrossRef]
Wang, S.; Li, P.; Yu, J.; Guo, P.; Wang, S. Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice. Int. J. Biol. Macromol. 2017, 102, 136–143. [CrossRef] [PubMed]
Albano, K.M.; Franco, C.M.L.; Telis, V.R.N. Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration. Food Hydrocoll. 2014, 40, 30–43. [CrossRef]
Witczak, T.; Witczak, M.; Ziobro, R. Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel. J. Food Eng. 2014, 124, 72–79. [CrossRef]
Singh, J.; Singh, N. Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chem. 2001, 75, 67–77. [CrossRef]
Sun, X.D.; Arntfield, S.D. Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking. Food Hydrocoll. 2012, 27, 394–400. [CrossRef]
Przetaczek-Roznowska, I.; Fortuna, T.; Wodniak, M.; Labanowska, M.; Pajak, P.; Krolikowska, K. Properties of potato starch treated with microwave radiation and enriched with mineral additives. Int. J. Biol. Macromol. 2019, 124, 229–234. [CrossRef] [PubMed]
Singh, J.; Singh, N. Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocoll. 2003, 17, 63–72. [CrossRef]
Fu, Z.; Wang, L.; Li, D.; Adhikari, B. Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying. Carbohydr. Polym. 2012, 88, 1319–1325. [CrossRef]
Wang, S.; Zhang, X.; Wang, S.; Copeland, L. Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization. Sci. Rep. 2016, 6, 28271. [CrossRef]
Chung, H.-J.; Li, X.-Q.; Kalinga, D.; Lim, S.-T.; Yada, R.; Liu, Q. Physicochemical properties of dry matter and isolated starch from potatoes grown in different locations in Canada. Food Res. Int. 2014, 57, 89–94. [CrossRef]
Błaszczak, W.; Fornal, J.; Kiseleva, V.I.; Yuryev, V.P.; Sergeev, A.I.; Sadowska, J. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends. Carbohydr. Polym. 2007, 68, 387–396. [CrossRef]
Hoover, O.R.; Sosulski, S.F. Effect of Cross-Linking on Functional Properties of Legume Starches. Starch Stärke 1986, 38, 149–155. [CrossRef]
Sevenou, O.; Hill, S.E.; Farhat, I.A.; Mitchell, J.R. Organisation of the external region of the starch granule as determined by infrared spectroscopy. Int. J. Biol. Macromol. 2002, 31, 79–85. [CrossRef]
Wei, C.; Qin, F.; Zhou, W.; Xu, B.; Chen, C.; Chen, Y.; Wang, Y.; Gu, M.; Liu, Q. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating. Food Chem. 2011, 128, 645–652. [CrossRef]
Van Riemsdijk, L.E.; Sprakel, J.H.B.; van der Goot, A.J.; Hamer, R.J. Elastic Networks of Protein Particles. Food Biophys. 2009, 5, 41–48. [CrossRef]
Ravindra, P.; Genovese, D.B.; Foegeding, E.A.; Rao, M.A. Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions. Food Hydrocoll. 2004, 18, 775–781. [CrossRef]
Zhang, X.; Tong, Q.; Zhu, W.; Ren, F. Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose. J. Food Eng. 2013, 114, 255–261. [CrossRef]
Meng, Y.C.; Sun, M.H.; Fang, S.; Chen, J.; Li, Y.H. Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour. Food Hydrocoll. 2014, 40, 64–70. [CrossRef]
Gryszkin, A.; Zięba, T.; Kapelko, M.; Buczek, A. Effect of thermal modifications of potato starch on its selected properties. Food Hydrocoll. 2014, 40, 122–127. [CrossRef]
Jekle, M.; Mühlberger, K.; Becker, T. Starch–gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocoll. 2016, 54, 196–201. [CrossRef]
Shi, A.M.; Wang, L.J.; Li, D.; Adhikari, B. characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties. Carbohydr. Polym. 2013, 96, 602–610. [CrossRef] [PubMed]