EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 679 (2025) E3S Web Conf., 679 (2025) 01027 References
Open Access
Issue
E3S Web Conf.
Volume 679, 2025
The 6th Research, Invention, and Innovation Congress (RI2C 2025)
Article Number 01027
Number of page(s) 10
DOI https://doi.org/10.1051/e3sconf/202567901027
Published online 18 December 2025
  1. J. Y. Kim, Y.-K. Lee, Y. H. Chang, Structure and digestibility properties of resistant rice starch cross-linked with citric acid. International Journal of Food Properties. 20, 1–12 (2017). https://doi.org/10.1080/10942912.2017.1368551 [Google Scholar]
  2. Lilia-Baby, K. T. Suman, S. Krishnan, V. Indira, Effect of autoclaving and cooling on resistant starch formation in rice starch. Asian Journal of Dairy and Food Research. 35, 2 (2016). https://doi.org/10.18805/ajdfr.v35i2.10722 [Google Scholar]
  3. J. S. Hong, H.-J. Chung, B.-H. Lee, H.-S. Kim, Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates. Carbohydrate Polymers. 233, 115853 (2020). https://doi.org/10.1016/j.carbpol.2020.115853 [Google Scholar]
  4. E. Rudnik, E. Zukowska, Studies on preparation of starch succinate by reactive extrusion. Polimery. 49, 132–134 (2004). https://doi.org/10.14314/polimery.2004.132 [Google Scholar]
  5. J. Ye, S. Luo, A. Huang, C. Liu, D. J. McClements, Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch. Food Hydrocolloids, 92, 135–142 (2019). https://doi.org/10.1016/j.foodhyd.2019.01.064 [Google Scholar]
  6. M. Kapelko-Żeberska, K. Buksa, A. Szumny, T. Zięba, A. Gryszkin, Analysis of molecular structure of starch citrate obtained by a well-stablished method. LWT Food Science and Technology. 69, 334–341 (2016). https://doi.org/10.1016/j.lwt.2016.01.066 [Google Scholar]
  7. M. Kapelko-Żeberska et al., Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties. Molecules. 27, 2454 (2022). https://doi.org/10.3390/molecules27082454 [Google Scholar]
  8. E. Olsson, M. S. Hedenqvist, C. Johansson, L. Järnström, Influence of citric acid and curing on moisture sorption, diffusion and permeability of starch films. Carbohydrate Polymers. 94, 765–772 (2013). https://doi.org/10.1016/j.carbpol.2013.02.006 [Google Scholar]
  9. X. Xie, Q. Liu, Development and Physicochemical Characterization of New Resistant Citrate Starch from Different Corn Starches, Starch Stärke, 56, 364–370 (2004). https://doi.org/10.1002/star.200300261 [Google Scholar]
  10. M. Liu et al., Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle. Food Structure. 37, 100336 (2023). https://doi.org/10.1016/j.foostr.2023.100336 [Google Scholar]
  11. S. Kraithong, S. Lee, S. Rawdkuen, Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science. 79, 259–266 (2018) [Google Scholar]
  12. Cicco, N., Lanorte, M. T., Paraggio, M., Viggiano, M., Lattanzio, A Reproducible, Rapid and Inexpensive Folin-Ciocalteu Micro-Method in Determining Phenolics of Plant Methanol Extracts. Microchemical Journal. 91, 107–110. References Scientific Research Publishing. Scirp.org, 2019. https://www.scirp.org/reference/referencespapers?referenceid=2601095 (accessed Jul. 29, 2025) [Google Scholar]
  13. S. I. F. S. Martins, W. M. F. Jongen, M. A. J. S. van Boekel, A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci. Technol. 11, 364–373 (2001). https://doi.org/10.1016/S0924-2244(01)00022-X [Google Scholar]
  14. J. O’Brien, P. A. Morrissey, J. M. Ames, Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit. Rev. Food Sci. Nutr. 28, 211–248 (1989). https://doi.org/10.1080/10408398909527499 [Google Scholar]
  15. J. A. Rufián-Henares, F. J. Morales, Functional properties of melanoidins:In vitro antioxidant. antimicrobial and antihypertensive activities. Food Res. Int. 40, 995–1002 (2007). https://doi.org/10.1016/j.foodres.2007.05.002 [Google Scholar]
  16. P. Goufo, H. Trindade, Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. Food Sci. Nutr. 2, 75–104 (2014). https://doi.org/10.1002/fsn3.86 [Google Scholar]
  17. F. Finocchiaro, B. Ferrari, A. Gianinetti, A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype. J. Cereal Sci. 51, 28–34 (2010). https://doi.org/10.1016/j.jcs.2009.09.001 [Google Scholar]
  18. Z. Zhou, X. Wang, X. Si, C. Blanchard, P. Strappe, The ageing mechanism of stored rice: A concept model from the past to the present. Journal of Stored Products Research. 64, 80–87 (2015). https://doi.org/10.1016/j.jspr.2015.09.004 [Google Scholar]
  19. K. N. Nakorn, T. Tongdang, P. Sirivongpaisal, Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content, Starch – Stärke. 61, 101–108 (2009). https://doi.org/10.1002/star.200800008 [Google Scholar]
  20. N. Poomsa-ad, L. Wiset, S. Suwannarong, N. Pakdeenarong, Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs. Food Science and Technology Research. 30, 37–46 (2024). https://doi.org/10.3136/fstr.fstr-d-23-00104 [Google Scholar]
  21. A. Golachowski, W. Drożdż, M. Golachowska, M. Kapelko-Żeberska, B. Raszewski, Production and Properties of Starch Citrates—Current Research Foods. 9, 1311 (2020). https://doi.org/10.3390/foods9091311 [Google Scholar]
  22. A. Gani et al., Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization. Scientific Reports. 10, (2020). https://doi.org/10.1038/s41598-020-60770-4 [Google Scholar]
  23. C. Zhong et al., Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch. LWT. 154, 112890 (2021). https://doi.org/10.1016/j.lwt.2021.112890 [Google Scholar]
  24. K. O. Falade and O. E. Ayetigbo, Influence of physical and chemical modifications on granule size frequency distribution, fourier transform infrared (FTIR) spectra and adsorption isotherms of starch from four yam (Dioscorea spp.) cultivars. Journal of Food Science and Technology. 59, 1865–1877 (2021). https://doi.org/10.1007/s13197-021-05200-7 [Google Scholar]
  25. T. Taguchi et al., Evaluation of starch retrogradation by X-ray diffraction using a water-addition method, LWT. 173, 114341 (2023). https://doi.org/10.1016/j.lwt.2022.114341 [Google Scholar]
  26. R. Kaliyappan, P. Ramanathan, The Impact of Citric Acid Hydrolysis on Starch Functionality in Mangifera Indica of Sindoor Variety: A Comprehensive Analysis. Oriental Journal Of Chemistry. 40, 247–257 (2024). https://doi.org/10.13005/ojc/400130 [Google Scholar]
  27. M. He, J. Chen, W. Liu, J. Lin, Solvent-free synthesis of starch citrate via dry heat reaction: An in-depth analysis on structural and physicochemical properties. LWT. 208, 116634 (2024). https://doi.org/10.1016/j.lwt.2024.116634 [Google Scholar]
  28. R. F. Tester, W. R. Morrison, Swelling and Gelatinization of Cereal Starches. VI. Starches from Waxy Hector and Hector Barleys at Four Stages of Grain Development. Journal of Cereal Science. 17, 11–18 (1993). https://doi.org/10.1006/jcrs.1993.1002 [Google Scholar]
  29. N. Singh, L. Kaur, N. S. Sodhi, K. S. Sekhon, Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry. 89, 253–259 (2005). https://doi.org/10.1016/j.foodchem.2004.02.040 [Google Scholar]
  30. R. Hoover, Composition, molecular structure, and physicochemical properties of tuber and root starches: a review, Carbohydrate Polymers. 45, 253–267 (2001). https://doi.org/10.1016/S0144-8617(00)00260-5 [Google Scholar]
  31. H. F. Zobel, Starch crystal transformations and their industrial importance. Starch – Stärke. 40, 1–7 (1988). https://doi.org/10.1002/star.19880400102 [Google Scholar]
  32. H. Wu, Y. Lei, J. Lu, R. Zhu, D. Xiao, C. Jiao, R. Xia, Z. Zhang, G. Shen, Y. Liu, S. Li, M. Li, Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films. Food Hydrocolloids. 97, 105208 (2019). https://doi.org/10.1016/j.foodhyd.2019.105208 [Google Scholar]
  33. U. Shah, F. Naqash, A. Gani, F. A. Masoodi, Art and science behind modified starch edible films and coatings: A review. Comprehensive Reviews in Food Science and Food Safety. 15, 568–580 (2016). https://doi.org/10.1111/1541-4337.12197 [Google Scholar]
  34. A. Gunaratne, R. Hoover, Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches, Carbohydrate Polymers. 49, 425–437 (2002). https://doi.org/10.1016/S0144-8617(01)00352-0 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.