Synthesis and properties of carboxymethyl kudzu root starch

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

“…This result might be due to that amylopectin double helices were dissociated to build up the crystalline lamellae and the internal parts along with the branching points are located in amorphous lamellae during the extrusion processing (Robin et al 2011;Li et al 2014). The rupture of starch particles might be a possible explanation for the loss of some crystallinity (Wang et al 2010;Li et al 2014). Different crystallinity of starch extrudate particles may be due to the combination extents between corn starch and emulsifier.…”

“…Thermogravimetric analysis was used to examine the changes in thermal stability between the corn starch and emulsifier. The main decomposition of starch was in three steps: one was water evaporation, and the other two corresponded to the decomposition of starch (Heinze et al 2004;Mathew & Abraham 2007;Wang et al 2010). The native corn starch and starch extrudate particles displayed a weight loss of water evaporation at around 100°C.…”

Development of mucoadhesive buccal films from rice for pharmaceutical delivery systems

“…Observation by SEM demonstrates different morphology between NSP and SH varieties as illustrated in Figure 2. Layered organization with some small pieces of supposedly "broken particles" possibly as a result of the preparation process (28) was clearly observed in NSP particles. The chemical method and conditions used in the present study to modify the rice starch to carboxymethyl type caused a significant change to the rice particles and this effect was clearly seen under SEM investigation.…”

Effect of rice variety on the physicochemical properties of the modified rice powders and their derived mucoadhesive gels

“…A layered organization was clearly observed in NSP and some parts of JM particles. Small pieces, possibly "broken particles" produced by the preparation process were observed attached to the surface of the large particles (21). Small particles were more commonly observed in the glutinous than in the non-glutinous rice.…”