Starch granule disruption, by mechanical

In order to prepare thermoplastic starch, the crystal structure of starch has to be destroyed, either by mechanical working, pressure or heat, or by addition of plasticizers, such as water and glycerin. The gelation of starch is the disruption of the semicrystalline structure of its granules during heating in the presence of water over 90% [32], The gelation process occurs... 

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