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International Journal of Food Properties Volume 20, 2017 - Issue 3
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Thermal, rheological, and mechanical properties of normal corn and potato starch blends

Heidi A. Fonseca-FloridoUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
,
Juan Hernández-ÁvilabUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, México
,
Adriana I. Rodríguez-HernándezUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
,
Javier Castro-RosasUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, México
,
Otilio A. Acevedo-SandovalUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
,
Norberto Chavarria-HernándezUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
&
Carlos A. Gómez-AldapaUniversidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, MéxicoCorrespondence[email protected]
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Pages 611-622 | Received 25 Nov 2015, Accepted 24 Mar 2016, Published online: 02 Oct 2016

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Heidi A. Fonseca-Florido, Javier Castro-Rosas, Ernesto Hernández-Hernández, José M. Mata-Padilla, Gonzalo Velazquez, Carlos A. Ávila-Orta, Adriana I. Rodríguez-Hernández & Carlos A. Gomez-Aldapa. (2017) Structural properties of waxy corn and potato starch blends in excess water. International Journal of Food Properties 20:sup1, pages S353-S365.
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Xiaowei Zhang, Yutao Zhang, Zhou Xu, Wenmeng Liu, Boyan Gao, Jianhua Xie, Tingting Chen, Enpeng Li, Baoguo Li & Cheng Li. (2023) The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch. International Journal of Biological Macromolecules, pages 123906.
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Yograj Bist, Yogesh Kumar & D.C. Saxena. (2022) Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology. LWT 161, pages 113329.
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Dolapo A. Oladiran & Naushad M. Emmambux. (2021) Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride. Food Bioscience 42, pages 101156.
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Ree Jae Kim & Hyun-Seok Kim. (2021) Development and characterization of potato amylopectin-substituted starch materials. Food Science and Biotechnology 30:6, pages 833-842.
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Kennya Thayres dos Santos Lima, Jussara Garcez, Maria Jaízia dos Santos Alves, Alcilene Rodrigues Monteiro & Germán Ayala Valencia. (2021) Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan ( Syzygium cumini ) Fruit . Starch - Stärke 73:3-4, pages 2000221.
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Karen Cristina Guedes Silva, Gabriela Feltre, Miriam Dupas Hubinger & Ana Carla Kawazoe Sato. (2021) Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels. Journal of Food Engineering 290, pages 110205.
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Paula Rodríguez-Seoane, Herminia Domínguez & María Dolores Torres. (2020) Mechanical Characterization of Biopolymer-Based Hydrogels Enriched with Paulownia Extracts Recovered Using a Green Technique. Applied Sciences 10:23, pages 8439.
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Ishita Chakraborty, Sparsha Pallen, Yuthika Shetty, Niranjana Roy & Nirmal Mazumder. (2020) Advanced microscopy techniques for revealing molecular structure of starch granules. Biophysical Reviews 12:1, pages 105-122.
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M. Teresa Pacheco, F. Javier Moreno, Rodrigo Moreno, Mar Villamiel & Oswaldo Hernandez-Hernandez. (2019) Morphological, technological and nutritional properties of flours and starches from mashua (Tropaeolum tuberosum) and melloco (Ullucus tuberosus) cultivated in Ecuador. Food Chemistry 301, pages 125268.
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Václav Dvořáček, Jana Bradová, Tibor Sedláček & Evžen Šárka. (2019) Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars. Journal of Cereal Science 89, pages 102801.
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M.M. Cruz-Benítez, C.A. Gómez-Aldapa, J. Castro-Rosas, E. Hernández-Hernández, E. Gómez-Hernández & H.A. Fonseca-Florido. (2019) Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus. LWT 105, pages 110-117.
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Lili Melani & Hyoung-Jin Kim. (2019) Physicochemical Properties of Starches from Several Agricultural Sources: Application to a Starch-based Adhesive. Journal of Korea Technical Association of The Pulp and Paper Industry 51:2, pages 100-107.
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Shuanghong Li, Fayin Ye, Yun Zhou, Lin Lei & Guohua Zhao. (2019) Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food Hydrocolloids 89, pages 901-911.
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Maria Teresa Pedrosa Silva Clerici, Ulliana Marques Sampaio & Marcio Schmiele. 2019. Starches for Food Application. Starches for Food Application 23 69 .

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