Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.) by Cristina Soltovski de Oliveira, Radla Zabian Bassetto Bisinella, Camila Delinski Bet, Cleoci Beninca, Ivo Mottin Demiate, Egon Schnitzler

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Effect of electron beam irradiation on physicochemical properties of sago starch by Duangkhae Kanjanasopa, Zulkafli Ghazali, Sharifah Kharidah Syed Muhammad, Muhammad Ali Hassan, Benchamaporn Pimpa, Kamaruddin Hashim

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Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications by Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez

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High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (<i>Phaseolus vulgaris</i>) by Richard Park, Laura Roman, Louis Falardeau, Lionel Albino, Iris Joye, Mario M. Martinez

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Impact of Different Cross-Linking Agents on Functional, Rheological, and Structural Properties of Talipot Palm Starch: A New Source of Stem Starch by Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj

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Pasting and rheological properties of α- amylase treated proso millet starch as affected by hydroxypropylation and cross-linking in its granular and gelatinized state by Sharon Rose Mathew, Baljeet S. Yadav, Ritika B. Yadav, Sonia Attri

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Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System by Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, Costantino Fadda

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Special Issue: Rheology and Quality Research of Cereal-Based Food by Anabela Raymundo, María Dolores Torres, Isabel Sousa

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