{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T17:23:46Z","timestamp":1792517026221,"version":"4.5.0"},"reference-count":65,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,7,28]],"date-time":"2023-07-28T00:00:00Z","timestamp":1690502400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100015690","name":"Ministry of Education, Culture, Research, and Technology (MoECRT), Republic of Indonesia","doi-asserted-by":"publisher","award":["2393\/UN6.3.1\/PT.00\/2022"],"award-info":[{"award-number":["2393\/UN6.3.1\/PT.00\/2022"]}],"id":[{"id":"10.13039\/501100015690","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Universitas Padjadjaran","award":["2393\/UN6.3.1\/PT.00\/2022"],"award-info":[{"award-number":["2393\/UN6.3.1\/PT.00\/2022"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>Starch is widely applied in various industrial sectors, including the food industry. Starch is used as a thickener, stabilizer, or emulsifier. However, arrowroot starch generally has weaknesses, such as unstable under heating and acidic conditions, which are generally applied to processing in the food industry. Modifications were applied to improve the characteristics of native arrowroot starch. In this study, arrowroot starch was modified by heat-moisture treatment (HMT), octenylsuccinylation (OSA), and dual modification between OSA and HMT in a different sequence\u2013\u2013namely, HMT followed by OSA, and OSA followed by HMT. This study aims to determine the effect of different modification methods on the physicochemical and functional properties of native arrowroot starch. The result shows that both single HMT and dual modification caused damage to native starch granules, such as the formation of cracks and roughness. For single OSA treatment, especially, there is no significant change in granule morphology after modification. All modification treatments did not change the crystalline type of starch but reduced the RC of native starch. Both single HMT and dual modifications (HMT-OSA, OSA-HMT) increased pasting temperature and setback, but, conversely, decreased the peak and the breakdown viscosity of native starch, whereas single OSA had the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and the retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increased the hardness and gumminess of native starch, and the opposite was true for the dual modifications. HMT had a greater effect on color characteristics, where the lightness and whiteness index of native arrowroot starch decreased. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increased water absorption capacity and decreased the oil absorption capacity of native arrowroot starch.<\/jats:p>","DOI":"10.3390\/polym15153215","type":"journal-article","created":{"date-parts":[[2023,7,31]],"date-time":"2023-07-31T01:48:50Z","timestamp":1690768130000},"page":"3215","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4369-0016","authenticated-orcid":false,"given":"Herlina","family":"Marta","sequence":"first","affiliation":[{"name":"Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-3159-3118","authenticated-orcid":false,"given":"Ari","family":"Rismawati","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1454-491X","authenticated-orcid":false,"given":"Giffary Pramafisi","family":"Soeherman","sequence":"additional","affiliation":[{"name":"Department of Agroindustry Technology, Lampung State Polytechnic, Lampung 35141, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8615-9498","authenticated-orcid":false,"given":"Yana","family":"Cahyana","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohamad","family":"Djali","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0508-3103","authenticated-orcid":false,"given":"Tri","family":"Yuliana","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dewi","family":"Sondari","sequence":"additional","affiliation":[{"name":"Research Center for Biomass and Bioproducts, Cibinong Science Center, National Research and Innovation Agency, Cibinong 16911, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1191","DOI":"10.1016\/j.jmrt.2021.05.047","article-title":"Recent Developments in Sustainable Arrowroot (Maranta arundinacea Linn) Starch Biopolymers, Fibres, Biopolymer Composites and Their Potential Industrial Applications: A Review","volume":"13","author":"Tarique","year":"2021","journal-title":"J. Mater. Res. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1177\/1082013215595147","article-title":"Effect of Heat-Moisture Treatment on the Structural, Physicochemical, and Rheological Characteristics of Arrowroot Starch","volume":"22","author":"Pepe","year":"2016","journal-title":"Food Sci. Technol. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1002\/star.201000114","article-title":"Structural and Physicochemical Characterization of Rs Prepared Using Hydrolysis and Heat Treatments of Chickpea Starch","volume":"63","author":"Polesi","year":"2011","journal-title":"Starch St\u00e4rke"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.carbpol.2010.08.064","article-title":"Impact of Heat-Moisture Treatment and Annealing in Starches: A Review","volume":"83","author":"Zavareze","year":"2011","journal-title":"Carbohydr. Polym."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.foodchem.2018.09.004","article-title":"The Effect of Different Thermal Modifications on Slowly Digestible Starch and Physicochemical Properties of Green Banana Flour (Musa acuminata colla)","volume":"274","author":"Cahyana","year":"2019","journal-title":"Food Chem."},{"key":"ref_6","first-page":"269","article-title":"Comparing the Effect of Four Different Thermal Modifications on Physicochemical and Pasting Properties of Breadfruit (Artocarpus altilis) Starch","volume":"26","author":"Marta","year":"2019","journal-title":"Int. Food Res. J."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"905","DOI":"10.1016\/j.carbpol.2012.09.040","article-title":"Structure and Physicochemical Properties of Octenyl Succinic Anhydride Modified Starches: A Review","volume":"92","author":"Sweedman","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.ijbiomac.2019.03.054","article-title":"Properties of Octenyl Succinic Anhydride (OSA) Modified Starches and Their Application in Low Fat Mayonnaise","volume":"131","author":"Bajaj","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1016\/j.carbpol.2013.09.079","article-title":"Effects of Hydrothermal Pretreatment on Subsequent Octenylsuccinic Anhydride (OSA) Modification of Cornstarch","volume":"101","author":"Chen","year":"2014","journal-title":"Carbohydr. Polym."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1467","DOI":"10.1016\/j.foodhyd.2007.09.009","article-title":"Synthesis and Partial Characterization of Octenylsuccinic Starch from Phaseolus Lunatus","volume":"22","year":"2008","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"2237","DOI":"10.1007\/s13197-020-04734-6","article-title":"Densely Packed-Matrices of Heat Moisture Treated-Starch Determine the Digestion Rate Constant as Revealed by Logarithm of Slope Plots","volume":"58","author":"Marta","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"792","DOI":"10.1080\/10942912.2022.2064490","article-title":"Physicochemical and Pasting Properties of Corn Starch as Affected by Hydrothermal Modification by Various Methods","volume":"25","author":"Marta","year":"2022","journal-title":"Int. J. Food Prop."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Marta, H., Hasya, H.N., Lestari, Z.I., Cahyana, Y., Arifin, H.R., and Nurhasanah, S. (2022). Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment. Polymers, 14.","DOI":"10.3390\/polym14224845"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"212","DOI":"10.1016\/j.foodchem.2013.08.040","article-title":"Effects of a Highly Resistant Rice Starch and Pre-Incubation Temperatures on the Physicochemical Properties of Surimi Gel from Grass Carp (Ctenopharyn Odon Idellus)","volume":"145","author":"Yang","year":"2014","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.carbpol.2010.01.058","article-title":"Isolation of Starch from Two Wheat Varieties and Their Modification with Epichlorohydrin","volume":"81","author":"Kopjar","year":"2010","journal-title":"Carbohydr. Polym."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"646","DOI":"10.1002\/star.200800014","article-title":"Effect of Ultrasonic Treatment on the Physicochemical Properties of Maize Starches Differing in Amylose Content","volume":"60","author":"Luo","year":"2008","journal-title":"Starch St\u00e4rke"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"E97","DOI":"10.1111\/j.1750-3841.2008.01038.x","article-title":"Physical and Functional Properties of Arrowroot Starch Extrudates","volume":"74","author":"Jyothi","year":"2009","journal-title":"J. Food Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.indcrop.2004.05.002","article-title":"Functional Properties of Native, Physically and Chemically Modified Breadfruit (Artocarpus artilis) Starch","volume":"21","author":"Adebowale","year":"2005","journal-title":"Ind. Crops Prod."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodhyd.2015.01.024","article-title":"Functional Properties of Arrowroot Starch in Cassava and Sweet Potato Composite Starches","volume":"53","author":"Charles","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Zhang, W., Cheng, B., Li, J., Shu, Z., Wang, P., and Zeng, X. (2021). Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches. Polymers, 13.","DOI":"10.3390\/polym13081325"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.carbpol.2015.11.066","article-title":"Infrared Spectroscopy as a Tool to Characterise Starch Ordered Structure\u2014A Joint FTIR-ATR, NMR, XRD and DSC Study","volume":"139","author":"Warren","year":"2015","journal-title":"Carbohydr. Polym."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"761","DOI":"10.1002\/bip.21005","article-title":"A Novel Approach for Calculating Starch Crystallinity and Its Correlation with Double Helix Content: A Combined Xrd and Nmr Study","volume":"89","author":"Flanagan","year":"2008","journal-title":"Biopolymers"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"795","DOI":"10.1016\/j.foodhyd.2015.08.024","article-title":"Effect of Bacterial \u03b2-Amylase and Fungal \u03b1-Amylase on the Digestibility and Structural Characteristics of Potato and Arrowroot Starches","volume":"52","author":"Franco","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.carbpol.2018.01.024","article-title":"Extraction and Characterization of Arrowroot (Maranta arundinaceae L.) Starch and Its Application in Edible Films","volume":"186","author":"Nogueira","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1562","DOI":"10.1080\/10942912.2019.1657447","article-title":"A Comparative Study on the Physicochemical and Pasting Properties of Starch and Flour from Different Banana (Musa spp.) Cultivars Grown in Indonesia","volume":"22","author":"Marta","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1900106","DOI":"10.1002\/star.201900106","article-title":"Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae)","volume":"72","author":"Handarini","year":"2020","journal-title":"Starch St\u00e4rke"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.radphyschem.2019.02.020","article-title":"Physicochemical Characterization of Irradiated Arrowroot Starch","volume":"158","author":"Barroso","year":"2019","journal-title":"Radiat. Phys. Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.lwt.2019.04.082","article-title":"Exploring the Influence of Heat Moisture Treatment on Physicochemical, Pasting, Structural and Morphological Properties of Mango Kernel Starches from Indian Cultivars","volume":"110","author":"Bharti","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1578","DOI":"10.1016\/j.carbpol.2013.07.036","article-title":"Effect of Single and Dual Heat\u2013Moisture Treatments on Properties of Rice, Cassava, and Pinhao Starches","volume":"98","author":"Klein","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1016\/j.carbpol.2017.08.121","article-title":"Structural Changes of Waxy and Normal Maize Starches Modified by Heat Moisture Treatment and Their Relationship with Starch Digestibility","volume":"177","author":"Chen","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"956","DOI":"10.1016\/j.ijbiomac.2020.01.181","article-title":"Effects of Heat-Moisture and Acid Treatments on the Structural, Physicochemical, and in Vitro Digestibility Properties of Lily Starch","volume":"148","author":"Li","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"835","DOI":"10.1080\/10408390903001735","article-title":"The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources","volume":"50","author":"Hoover","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.foodhyd.2016.01.009","article-title":"Effect of Heat-Moisture and Acid Treatment on Physicochemical, Pasting, Thermal and Morphological Properties of Horse Chestnut (Aesculus indica) Starch","volume":"57","author":"Rafiq","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"2775","DOI":"10.1021\/jf052981a","article-title":"Octenyl Succinic Anhydride Modified Early Indica Rice Starches Differing in Amylose Content","volume":"54","author":"He","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijbiomac.2021.08.113","article-title":"Octenyl Succinic Anhydride Modification Alters Blending Effects of Waxy Potato and Waxy Rice Starches","volume":"190","author":"Zhang","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"2137","DOI":"10.1016\/j.carbpol.2011.10.035","article-title":"Lipase-Coupling Esterification of Starch with Octenyl Succinic Anhydride","volume":"87","author":"Xu","year":"2012","journal-title":"Carbohydr. Polym."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/j.carbpol.2006.11.011","article-title":"Effect of Octenylsuccinylation on Physicochemical and Functional Properties of Waxy Maize and Amaranth Starches","volume":"68","author":"Bhosale","year":"2007","journal-title":"Carbohydr. Polym."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.foodhyd.2017.09.003","article-title":"Effect of Octenylsuccinylation on Physicochemical, Thermal, Morphological and Stability of Octenyl Succinic Anhydride (OSA) Modified Sago Starch","volume":"75","author":"Abiddin","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"106690","DOI":"10.1016\/j.foodhyd.2021.106690","article-title":"Impacts and Potential Applications: A Review of the Modification of Starches by Heat-Moisture Treatment (HMT)","volume":"117","author":"Schafranski","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1049","DOI":"10.1016\/j.ijbiomac.2019.10.146","article-title":"Structural Characteristics of Low-Digestible Sweet Potato Starch Prepared by Heat-Moisture Treatment","volume":"151","author":"Na","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1125","DOI":"10.1016\/j.foodchem.2014.11.021","article-title":"Effects of Heat\u2013Moisture Treatment Reaction Conditions on the Physicochemical and Structural Properties of Maize Starch: Moisture and Length of Heating","volume":"173","author":"Sui","year":"2015","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.foodhyd.2017.09.017","article-title":"Effect of Dual Modification of HMT and Crosslinking on Physicochemical Properties and Digestibility of Waxy Maize Starch","volume":"75","author":"Park","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"No, J., Mun, S., and Shin, M. (2019). Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches. Molecules, 24.","DOI":"10.3390\/molecules24040765"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1800086","DOI":"10.1002\/star.201800086","article-title":"Dynamic Rheological and Textural Properties of Acorn (Quercus brantii Lindle.) Starch: Effect of Single and Dual Hydrothermal Modifications","volume":"70","author":"Molavi","year":"2018","journal-title":"Starch St\u00e4rke"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/j.jfoodeng.2007.02.059","article-title":"Physico-Chemical, Rheological and Structural Properties of Fractionated Potato Starches","volume":"82","author":"Kaur","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1016\/j.ijbiomac.2020.02.008","article-title":"Effect of Dual Modification with Ultrasonic and Electric Field on Potato Starch","volume":"150","author":"Cao","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"2613","DOI":"10.1002\/fsn3.1115","article-title":"Dual-Frequency Ultrasound for Ultrasonic-Assisted Esterification","volume":"7","author":"Abedi","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"ref_48","first-page":"1","article-title":"Acetylation of Rice Starch in an Aqueous Medium for Use in Food","volume":"1","author":"Colussi","year":"2015","journal-title":"Lebensm. Wiss. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.foodhyd.2015.06.002","article-title":"Physical Properties of Pregelatinized and Granular Cold Water Swelling Maize Starches in Presence of Acetic Acid","volume":"51","author":"Majzoobi","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/S0144-8617(01)00310-1","article-title":"Effect of Succinylation on the Corn and Amaranth Starch Pastes","volume":"48","author":"Bhandari","year":"2002","journal-title":"Carbohydr. Polym."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.ijbiomac.2020.02.331","article-title":"Characteristics of Low-Fat Mayonnaise Using Different Modified Arrowroot Starches as Fat Replacer","volume":"153","author":"Park","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1002\/star.200900191","article-title":"Hydrothermal Modifications of Tropical Tuber Starches. Effect of Heat-Moisture Treatment on the Physicochemical, Rheological and Gelatinization Characteristics","volume":"62","author":"Jyothi","year":"2010","journal-title":"Starch St\u00e4rke"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1002\/1521-379X(200007)52:6\/7<196::AID-STAR196>3.0.CO;2-4","article-title":"Distribution of Octenyl Succinate Groups in Octenyl Succinic Anhydride Modified Waxy Maize Starch","volume":"52","author":"Shogren","year":"2000","journal-title":"Starch St\u00e4rke"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"19554","DOI":"10.3390\/molecules201019554","article-title":"Starch Modification by Organic Acids and Their Derivatives: A Review","volume":"20","year":"2015","journal-title":"Molecules"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.lwt.2015.05.012","article-title":"Dual Modification of Native White Sorghum (Sorghum bicolor) Starch Via Acid Hydrolysis and Succinylation","volume":"64","author":"Mehboob","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"ref_56","unstructured":"BeMiller, J., and Whistler, R. (2009). Starch, Academic Press. [3rd ed.]."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"2480","DOI":"10.1007\/s13197-019-03725-6","article-title":"Physicochemical, Thermal and Structural Properties of Heat Moisture Treated Common Buckwheat Starches","volume":"56","author":"Sindhu","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.lwt.2016.05.034","article-title":"Impact of Octenyl Succinylation on Rheological, Pasting, Thermal and Physicochemical Properties of Pearl Millet (Pennisetum typhoides) Starch","volume":"73","author":"Sharma","year":"2016","journal-title":"LWT Food Sci. Technol."},{"key":"ref_59","unstructured":"Sj\u00f6\u00f6, M., and Nilsson, L. (2018). Starch in Food, Woodhead Publishing. [2nd ed.]."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1007\/s11130-005-6838-9","article-title":"Chemical Composition, Mineral Profile, and Functional Properties of Canna (Canna edulis) and Arrowroot (Maranta spp.) Starches","volume":"60","author":"Lares","year":"2005","journal-title":"Plant Foods Human Nutr."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/j.lwt.2013.02.007","article-title":"Hydrothermal Modification of Indian Water Chestnut Starch: Influence of Heat-Moisture Treatment and Annealing on the Physicochemical, Gelatinization and Pasting Characteristics","volume":"53","author":"Yadav","year":"2013","journal-title":"LWT Food Sci. Technol."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Marta, H., Cahyana, Y., Djali, M., and Pramafisi, G. (2022). The Properties, Modification, and Application of Banana Starch. Polymers, 14.","DOI":"10.3390\/polym14153092"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1016\/j.indcrop.2013.10.052","article-title":"Determination of Properties of Pinh\u00e3o Starch: Analysis of Its Applicability as Pharmaceutical Excipient","volume":"52","author":"Daudt","year":"2014","journal-title":"Ind. Crops Prod."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Leon-Bejarano, M., Durmus, Y., Ovando-Mart\u00ednez, M., and Simsek, S. (2020). Physical, Barrier, Mechanical, and Biodegradability Properties of Modified Starch Films with Nut by-Products Extracts. Foods, 9.","DOI":"10.3390\/foods9020226"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"106109","DOI":"10.1016\/j.ultsonch.2022.106109","article-title":"Impact of Ultrasonication Applications on Color Profile of Foods","volume":"89","author":"Kutlu","year":"2022","journal-title":"Ultrason. Sonochem."}],"container-title":["Polymers"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2073-4360\/15\/15\/3215\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:21:40Z","timestamp":1760127700000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2073-4360\/15\/15\/3215"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,7,28]]},"references-count":65,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2023,8]]}},"alternative-id":["polym15153215"],"URL":"https:\/\/doi.org\/10.3390\/polym15153215","relation":{},"ISSN":["2073-4360"],"issn-type":[{"value":"2073-4360","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,7,28]]}}}