[1] Fabio, A. D., & Parraga, G. (2017). Origin, production and utilization of pseudocereals. Pseudocereals: chemistry and technology, 1-27.
[2] Abderrahim, F., Huanatico, E., Segura, R., Arribas, S., Gonzalez, M. C., & Condezo-Hoyos, L. (2015). Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano. Food chemistry, 183, 83-90.
[3] Gómez-Caravaca, A. M., Iafelice, G., Verardo, V., Marconi, E., & Caboni, M. F. (2014). Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd). Food chemistry, 157, 174-178.
[4] Nowak, V., Du, J., & Charrondière, U. R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food chemistry, 193, 47-54.
[5] Lindeboom, N., Chang, P. R., Falk, K. C., & Tyler, R. T. (2005). Characteristics of starch from eight quinoa lines. Cereal chemistry, 82(2), 216-222.
[6] Wang, S., & Zhu, F. (2016). Formulation and quality attributes of quinoa food products. Food and Bioprocess Technology, 9(1), 49-68.
[7] Roshani, S., Shahidi, S.A., Ghorbani-HasanSaraei, A., & Raeisi, S. N. (2021). Phytochemical content, physicochemical and microstructural properties of apple powder as affected by drying method. Latin American Applied Research-An international journal, 51(1), 27-35.
[8] Bertoft, E., Annor, G. A., Shen, X., Rumpagaporn, P., Seetharaman, K., & Hamaker, B. R. (2016). Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydrate Polymers, 140, 113-121.
[9] Zhu, F., Bertoft, E., & Li, G. (2016). Morphological, thermal, and rheological properties of starches from maize mutants deficient in starch synthase III. Journal of agricultural and food chemistry, 64(34), 6539-6545.
[10] Zieba, ˛ T. (2009). Resistant starch in food products. In N. Yee, & W. Bussel (Eds.), Potato III. Food 3 (special issue 1) (pp. 67–71). Global Science Books.
[11] Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs. LWT-Food Science and Technology, 43(7), 1018-1025.
[12] Gibiński, M., Kowalski, S., Sady, M., Krawontka, J., Tomasik, P., & Sikora, M. (2006). Thickening of sweet and sour sauces with various polysaccharide combinations. Journal of Food Engineering, 75(3), 407-414.
[13] Karimi, F., Hamidian, Y., Behrouzifar, F., Mostafazadeh, R., Ghorbani-HasanSaraei, A., Alizadeh, M., ... & Asrami, P. N. (2022). An applicable method for extraction of whole seeds protein and its determination through Bradford's method. Food and Chemical Toxicology, 164, 113053.
[14] Ellis, R. P., Cochrane, M. P., Dale, M. F. B., Duffus, C. M., Lynn, A., Morrison, I. M., ... & Tiller, S. A. (1998). Starch production and industrial use. Journal of the Science of Food and Agriculture, 77(3), 289-311.
[15] Ratnayake, W. S., & Jackson, D. S. (2008). Starch gelatinization. Advances in food and nutrition research, 55, 221-268.
[16] Wattanachant, S., Muhammad, K. M. A. T., Hashim, D. M., & Rahman, R. A. (2003). Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties. Food Chemistry, 80(4), 463-471.
[17] Haq, F., Yu, H., Wang, L., Teng, L., Haroon, M., Khan, R. U., ... & Nazir, A. (2019). Advances in chemical modifications of starches and their applications. Carbohydrate research, 476, 12-35.
[18] Bushra, M., Xu, X. Y., & Pan, S. Y. (2013). Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free‐solvent reaction. Starch‐Stärke, 65(3‐4), 236-243.
[19] Kapelko, M., Zięba, T., Golachowski, A., & Gryszkin, A. (2012). Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation. Food chemistry, 135(3), 1494-1504.
[20] Razi, S. M., Motamedzadegan, A., Matia-Merino, L., Shahidi, S. A., & Rashidinejad, A. (2019). The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food hydrocolloids, 94, 399-410.
[21] Zięba, T., Kapelko, M., & Szumny, A. (2013). Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution. Carbohydrate polymers, 94(1), 193-198.
[22] Fornal, J., Sadowska, J., Błaszczak, W., Jeliński, T., Stasiak, M., Molenda, M., & Hajnos, M. (2012). Influence of some chemical modifications on the characteristics of potato starch powders. Journal of Food Engineering, 108(4), 515-522.
[23] Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M., & Achremowicz, B. J. C. P. (2011). Pasting and rheological properties of oat starch and its derivatives. Carbohydrate polymers, 83(2), 665-671.
[24] Simsek, S., Ovando-Martínez, M., Whitney, K., & Bello-Pérez, L. A. (2012). Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch. Food Chemistry, 134(4), 1796-1803.
[25] Shafizadeh, A., Golestan, L., Ahmadi, M., Darjani, P., & Ghorbani-HasanSaraei, A. (2020). Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage. Journal of food measurement and characterization, 14(4), 1901-1908.
[26] Emeje, M., Kalita, R., Isimi, C., Buragohain, A., Kunle, O., & Ofoefule, S. (2012). Synthesis, physicochemical characterization, and functional properties of an esterified starch from an underutilized source in Nigeria. African Journal of Food, Agriculture, Nutrition and Development, 12(7), 7001-7018.
[27] Kapelko, M., Zięba, T., Michalski, A., & Gryszkin, A. (2015). Effect of cross-linking degree on selected properties of retrograded starch adipate. Food chemistry, 167, 124-130.
[28] Aghili Dehnavi, F., Golkar, A., Molavi, H., & Hojjatoleslamy, M. (2018). The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety). Research and Innovation in Food Science and Technology, 6(4), 389-402.
[29] Mohammadi, S., Alimi, M., Shahidi, S. A., & Shokoohi, S. (2022). Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture. Journal of food science and technology (Iran), 19(130), 197-212.
[30] Zięba, T., Gryszkin, A., & Kapelko, M. (2014). Selected properties of acetylated adipate of retrograded starch. Carbohydrate polymers, 99, 687-691.
[31] Li, G., Wang, S., & Zhu, F. (2016). Physicochemical properties of quinoa starch. Carbohydrate polymers, 137, 328-338.
[32] Luo, F. X., Huang, Q., Fu, X., Zhang, L. X., & Yu, S. J. (2009). Preparation and characterisation of crosslinked waxy potato starch. Food Chemistry, 115(2), 563-568.
[33] Leach Harry, W., McCowen, L. D., & Choch, J. T. (1959). Structure of the starch granule I. Swelling and solubility patterns of various starches. Cereal Chemistry, 36, 534-544.
[34] Luo, F. X., Huang, Q., Fu, X., Zhang, L. X., & Yu, S. J. (2009). Preparation and characterisation of crosslinked waxy potato starch. Food Chemistry, 115(2), 563-568.
[35] Madruga, M. S., de Albuquerque, F. S. M., Silva, I. R. A., do Amaral, D. S., Magnani, M., & Neto, V. Q. (2014). Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch. Food chemistry, 143, 440-445.
[36] Bello-Pérez, L. A., Contreras-Ramos, S. M., & Jìmenez-Aparicio, A. (2000). Acetylation and characterization of banana (Musa paradisiaca) Starch. Acta Cient Venez, 51, 143-149.
[37] Uriyapongson, J., & Rayas-Duarte, P. (1994). Comparison of yield and properties of amaranth starches using wet and dry-wet milling processes. Cereal Chemistry, 71(6), 571-577.
[38] Steffolani, M. E., León, A. E., & Pérez, G. T. (2013). Study of the physicochemical and functional characterization of quinoa and kañiwa starches. Starch‐Stärke, 65(11-12), 976-983.
[39] Mirzaei, M., Alimi, M., Shokoohi, S., & Golchoobi, L. (2018). Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties. Journal of texture studies, 49(6), 586-594.
[40] Sasaki, T., Yasui, T., Matsuki, J., & Satake, T. (2002). Comparison of physical properties of wheat starch gels with different amylose content. Cereal chemistry, 79(6), 861-866.
[41] Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food chemistry, 81(2), 219-231.
[42] Choi, S. G., & Kerr, W. L. (2004). Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time. Starch‐Stärke, 56(5), 181-189.
[43] Kaur, L., Singh, N., & Singh, J. (2004). Factors influencing the properties of hydroxypropylated potato starches. Carbohydrate Polymers, 55(2), 211-223.
[44] Nara, S., & Komiya, T. (1983). Studies on the relationship between water saturated state and crystallinity by the diffraction method for moistened potato starch. Starch, vol. 35, no. 12, p. 111-114.
[45] Mirmoghtadaie, L., Kadivar, M., & Shahedi, M. (2009). Effects of cross-linking and acetylation on oat starch properties. Food Chemistry, 116(3), 709-713.
[46] Pereira, E., Encina-Zelada, C., Barros, L., Gonzales-Barron, U., Cadavez, V., & Ferreira, I. C. (2019). Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food chemistry, 280, 110-114.
[47] Bello-Perez, L. A., Roger, P., Baud, B., & Colonna, P. (1998). Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography. Journal of Cereal Science, 27(3), 267-278.
[48] Kaur, L., Singh, J., & Singh, N. (2006). Effect of cross‐linking on some properties of potato (Solanum tuberosum L.) starches. Journal of the Science of Food and Agriculture, 86(12), 1945-1954.
[49] Singh, J., Kaur, L., & Singh, N. (2004). Effect of acetylation on some properties of corn and potato starches. Starch‐Stärke, 56(12), 586-601.
[50] Sodhi, N. S., & Singh, N. (2005). Characteristics of acetylated starches prepared using starches separated from different rice cultivars. Journal of Food Engineering, 70(1), 117-127.
[51] Miles, M. J., Morris, V. J., & Ring, S. G. (1985). Gelation of amylose. Carbohydrate research, 135(2), 257-269.
[52] Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985). The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate research, 135(2), 271-281.
[53] Gidley, M. J. (1987). Factors affecting the crystalline type (A C) of native starches and model compounds: a rationalisation of observed effects in terms of polymorphic structures. Carbohydrate Research, 161(2), 301-304.
[54] Thaiudom, S., & Khantarat, K. (2011). Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer. Procedia Food Science, 1, 315-321.
[55] Carrillo-Navas, H., Hernández-Jaimes, C., Utrilla-Coello, R. G., Meraz, M., Vernon-Carter, E. J., & Alvarez-Ramirez, J. (2014). Viscoelastic relaxation spectra of some native starch gels. Food Hydrocolloids, 37, 25-33.
[56] Tester, R. F., in: Frazier, P. J., Richmond, P., Donald, A. M.(Eds.) .(1997). Starch, Structure, Functionality, Royal Society of Chemistry, London, pp. 163–171.
[57] Biliaderis, C. G., in: BeMiller, J., Whistler, R. (Eds.),(2009). Starch:Chemistry and Technology, 3rd edn., Academic Press, New York, pp. 293–372.
[58] Yamin, F. F., Lee, M., Pollak, L. M., & White, P. J. (1999). Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73. Cereal Chemistry, 76(2), 175-181.
[59] Jane, J. L., Chen, Y. Y., Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., & Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal chemistry, 76(5), 629-637.
[60] Cooke, D., & Gidley, M. J. (1992). Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition. Carbohydrate research, 227, 103-112.
[61] Jayakody, L., Lan, H., Hoover, R., Chang, P., Liu, Q., & Donner, E. (2007). Composition, molecular structure, and physicochemical properties of starches from two grass pea (Lathyrus sativus L.) cultivars grown in Canada. Food Chemistry, 105(1), 116-125.
[62] Karimi-Maleh, H., Darabi, R., Karimi, F., Karaman, C., Shahidi, S.A., Zare, N., Baghayeri, M., Fu, L., Rostamnia, S., Rouhi, J. and Rajendran, S. (2023). State-of-art advances on removal, degradation and electrochemical monitoring of 4-aminophenol pollutants in real samples: A review. Environmental Research, 115338. DOI: 10.1016/j.envres.2023.115338.
[63] Khademi, F., Raeisi, S. N., Younesi, M., Motamedzadegan, A., Rabiei, K., Shojaei, M., ... & Falsafi, M. (2022). Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream. Food and Chemical Toxicology, 166, 113244.