Thermal transition characteristics of heat-moisture treated corn and potato starches

By S. Lim, E. Chang, Hyun‐Jung Chung. 2001

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The effects of different starch sources and plasticizers on film blowing of thermoplastic starch: Correlation among process, elongational properties and macromolecular structure (2009, result): “In conclusion, as already reported in previous works (Lim et al., 2001; Ma & Yu, 2004b, 2004c; Ma, Yu, & Feng, 2004; Manzocco et al., 2002) urea and formamide could form more stable hydrogen bonds with starch than glycerol.”
Thermoplastic starches: Properties, challenges, and prospects (2013, methodology): “This category of reported studies show a theoretical basis for the observation of aging presented in different TPSs and the change in MW using various methods such as the dynamic mechanical thermal analysis (DMTA) [134], XRD [135], DSC [136–139], AFM [140–142], SEM, high-resolution optical microscop”
Effect of hydrothermal treatment of rice flour on various rice noodles quality. (2010, background): “Starch gel structure is altered and gel hardness increased (Chung et al., 2000; Jacobasch et al., 2006; Lii et al., 1996; Lim et al., 2001; Liu et al., 2000).”