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International Journal of Food Science
Volume 2014, Article ID 148982, 8 pages
Research Article

Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

1Department of Food Science & Technology, University of Sri Jayewardenepura, Sri Lanka
2Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka

Received 2 May 2014; Revised 15 August 2014; Accepted 19 August 2014; Published 31 August 2014

Academic Editor: Kiyoshi Ebihara

Copyright © 2014 Suraji Senanayake et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [7 citations]

The following is the list of published articles that have cited the current article.

  • Paweena Luang-ni, Surapong Chatpun, Rungtiva Wansuksri, Sirithorn Lertpanich, and Kuakoon Piyachornkwan, “Preparation and characterization of physically and chemically modified tapioca starch-based plasma expanders,” 2015 8th Biomedical Engineering International Conference (BMEiCON), pp. 1–4, . View at Publisher · View at Google Scholar
  • A. R. Yousefi, and Seyed M. A. Razavi, “Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration,” Starch-Starke, vol. 67, no. 7-8, pp. 567–576, 2015. View at Publisher · View at Google Scholar
  • Bidyut Jyoti Hazarika, and Nandan Sit, “Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch,” Carbohydrate Polymers, vol. 140, pp. 269–278, 2016. View at Publisher · View at Google Scholar
  • Marium Shaikh, Tahira Mohsin Ali, and Abid Hasnain, “Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability,” International Journal of Biological Macromolecules, 2017. View at Publisher · View at Google Scholar
  • Zhen Fu, Lu Zhang, Min-Hong Ren, and James N. BeMiller, “Developments in Hydroxypropylation of Starch: A Review,” Starch - Stärke, pp. 1800167, 2018. View at Publisher · View at Google Scholar
  • Hongbo Tang, Yefang Qu, Yanping Li, and Siqing Dong, “Synthesis of hydroxypropylated debranched pea starch with high substitution degree in an ionic liquid, and its characterization and properties,” Journal of Polymer Research, vol. 25, no. 11, 2018. View at Publisher · View at Google Scholar
  • Pei Wang, and Xueming Xu, “Modified Starches and the Stability of Frozen Foods,” Starch in Food, pp. 581–593, 2018. View at Publisher · View at Google Scholar