Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties

Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch

“…Some granules were clustered together, resulting in a wider particle size distribution. Zhou et al indicated that microwave heating changed morphology of starch, the granules deformed and broke with increasing microwave time and eventually lost their integrity [21] , [23] , [29] , [30] , [31] . These results were consistent with the previous studies [28] , [32] , [33] .…”