“…Hence, a great amount of research work has been carried out to chemically modify starches in order to obtain less hydrophilic materials. One of the paths that have been tried with both native and carboxymethylated starch is the chemical incorporation of hydrophobic groups such as alkyl ethers or alkyl esters (Biswas et al, 2008;Rivero, Balsamo, & Müller, 2009), polymer chains grafting onto starch (Kaewtatip & Tanrattanakul, 2008), or complex formation with surfactants (quaternary ammonium salts) (Naves & Petri, 2005;Tiitu, Laine, Serimaa, & Ikkala, 2006). Modified starches can be used in different food applications, where native starches are unable to confer desired functional characteristics in the final product; they can also act, when added to polymer blends, as compatibilizers (Chen et al, 2005;Wang, Sun, & Seib, 2001;Zhang & Sun, 2004).…”