Material properties of partially pregelatinized cassava starch prepared by mechanical activation - Zhang, Yanjuan; Huang, Zuqiang; Yang, Cong; Huang, Aimin; Hu, Huayu; Gong, Zhanqiang; Sun, Guosong; Huang, Kelin (Die Stärke, 2013)
Keywords: Applied sciences; Biological and medical sciences; Cassava; Cassava starch; Crystal structure; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; Mechanical activation; milling; mixing; Modification; Natural polymers; Partial pregelatinization; Particle size; pasting properties; Physicochemistry of polymers; solubility; Starch; Starch and polysaccharides; Starch and starchy product industries; starch granules; temperature; viscosity; Modification; Ball mill; Starch; Grinding(comminution); Cassava starch; Processing time; Pasting properties; Experimental study; Property processing relationship; Mechanical activation; Partial pregelatinization; Structure processing relationship; Particle size distribution; Mechanical treatment; Morphology; Oside polymer; Pretreatment; Crystal structure