Dual modification of cassava starch by reactive extrusion technique: effects of operating conditions and phosphorylated/cross-linking agents on physico-chemical properties, pasting characteristics and freeze-thaw stability of starch
2.1 To investigate the effects of REX operating conditions and phosphorylated and cross-linking agents on distarch phosphate and monostarch phosphate formation,
2.2 To determine the effects of dual modifications by REX on degree of substitution, degree of cross-linking, physico-chemical properties on pasting properties, viscosity, crystallinity, structural properties and freeze-thaw stability of cassava starch,
2.3 To examine the correlation between of degree of substitution and degree of cross-linking and properties of cassava starch,
2.4 To study the feasibility of utilization of modified cassava starch by REX technique in food applications.
