[1] Hizukuri, S., et al., Multi-branched nature of amylose and the action of debranching enzymes. Carbohydrate Research, 1981. 94(2): p. 205-213.
[2] Hizukuri, S., T. Kaneko, and Y. Takeda, Measurement of the chain length of amylopectin and its relevance to the origin of crystalline polymorphism of starch granules. Biochimica et Biophysica Acta (BBA)-General Subjects, 1983. 760(1): p. 188-191.
[3] Pérez, S. and E. Bertoft, The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch‐Stärke, 2010. 62(8): p. 389-420.
[4] Vamadevan, V. and E. Bertoft, Structure‐function relationships of starch components. Starch‐Stärke, 2015. 67(1-2): p. 55-68.
[5] Mason, W., Starch. 2009, Academic Press Cambridge, UK:.
[6] Glittenberg, D., Starch-based biopolymers in paper, corrugating, and other industrial applications. 2012.
[7] Majzoobi, M. and A. Farahnaky, Granular cold-water swelling starch; properties, preparation and applications, a review. Food hydrocolloids, 2021. 111: p. 106393.
[8] Laovachirasuwan, P., et al., The physicochemical properties of a spray dried glutinous rice starch biopolymer. Colloids and Surfaces B: Biointerfaces, 2010. 78(1): p. 30-35.
[9] Ai, Y. and J.l. Jane, Gelatinization and rheological properties of starch. Starch‐Stärke, 2015. 67(3-4): p. 213-224.
[10] Costa, K., et al., Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch. LWT-Food Science and Technology, 2016. 72: p. 71-77.
[11] Hu, A., Y. Li, and J. Zheng, Dual-frequency ultrasonic effect on the structure and properties of starch with different size. Lwt, 2019. 106: p. 254-262.
[12] Thirumdas, R., D. Kadam, and U. Annapure, Cold plasma: An alternative technology for the starch modification. Food Biophysics, 2017. 12: p. 129-139.
[13] Neelam, K., S. Vijay, and S. Lalit, Various techniques for the modification of starch and the applications of its derivatives. International research journal of pharmacy, 2012. 3(5): p. 25-31.
[14] Nabeshima, E. and M. Grossmann, Functional properties of pregelatinized and cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate. Carbohydrate Polymers, 2001. 45(4): p. 347-353.
[15] BeMiller, J.N., Carbohydrate chemistry for food scientists. 2018: Elsevier.
[16] Chen, L., et al., Effects of nano-TiO2 on bonding performance, structure stability and film-forming properties of starch-g-VAc based wood adhesive. Carbohydrate polymers, 2018. 200: p. 477-486.
[17] Chaiwat, W., et al., Argon plasma treatment of tapioca starch using a semi-continuous downer reactor. Food and Bioprocess Technology, 2016. 9: p. 1125-1134.
[18] Gu, Z., B. Chen, and Y. Tian, Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid. Food Chemistry, 2021. 343: p. 128485.
[19] Chiu, C.-w. and D. Solarek, Modification of starches, in Starch. 2009, Elsevier. p. 629-655.
[20] Hansen, M.R., et al., Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. Food Hydrocolloids, 2008. 22(8): p. 1551-1566.
[21] Ao, Z., et al., Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of agricultural and food chemistry, 2007. 55(11): p. 4540-4547.
[22] Ashogbon, A.O. and E.T. Akintayo, Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch‐Stärke, 2014. 66(1-2): p. 41-57.
[23] Guo, Z., et al., Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure. Food Chemistry, 2015. 186: p. 223-230.
[24] Han, Z., et al., Effects of pulsed electric fields (PEF) treatment on the properties of corn starch. Journal of Food Engineering, 2009. 93(3): p. 318-323.
[25]Luo, Z., et al., Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch‐Stärke, 2008. 60(11): p. 646-653.
[26] Kaur, H. and B.S. Gill, Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals. International journal of biological macromolecules, 2019. 126: p. 367-375.
[27] Chan, H.-T., R. Bhat, and A.A. Karim, Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch. Food Chemistry, 2010. 120(3): p. 703-709.
[28] Sujka, M. and J. Jamroz, Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocolloids, 2013. 31(2): p. 413-419.
[29] Zia-ud-Din, H. Xiong, and P. Fei, Physical and chemical modification of starches: A review. Critical reviews in food science and nutrition, 2017. 57(12): p. 2691-2705.
[30] Zhu, F., Plasma modification of starch. Food Chemistry, 2017. 232: p. 476-486.
[31] Daguenet, C., W. CROOKES.-On heat conduction in highly rarefied air (Conductibilité calorifique dans l'air fortement raréfié); Nature, 6 janvier 1881. J. Phys. Theor. Appl., 1882. 1(1): p. 53-54.
[32] Misra, N., et al., Nonthermal plasma inactivation of food-borne pathogens. Food Engineering Reviews, 2011. 3: p. 159-170.
[33] Moreau, M., N. Orange, and M. Feuilloley, Non-thermal plasma technologies: new tools for bio-decontamination. Biotechnology advances, 2008. 26(6): p. 610-617.
[34] Rossi, F. and O. Kylián, Sterilization and decontamination of surfaces by plasma discharges, in Sterilisation of Biomaterials and Medical Devices. 2012, Elsevier. p. 117-150.
[35] Snoeckx, R. and A. Bogaerts, Plasma technology–a novel solution for CO 2 conversion? Chemical Society Reviews, 2017. 46(19): p. 5805-5863.
[36] Liao, X., et al., Cold plasma–based hurdle interventions: new strategies for improving food safety. Food Engineering Reviews, 2020. 12: p. 321-332.
[37] Ebnesajjad, S. and C. Ebnesajjad, Plasma treatment of polymeric materials. Surface treatment of materials for adhesive bonding, 2014: p. 227-269.
[38] Roy Choudhury, A., Various ecofriendly finishes. Principles of textile finishing. Woodhead Publishing, 2017: p. 467-525.
[39] Thornhill, W., The $ Z $-Pinch Morphology of Supernova 1987A and Electric Stars. IEEE transactions on plasma science, 2007. 35(4): p. 832-844.
[40] Vaideki, K., Plasma technology for antimicrobial textiles, in Antimicrobial textiles. 2016, Elsevier. p. 73-86.
[41] Thirumdas, R., et al., Functional and rheological properties of cold plasma treated rice starch. Carbohydrate polymers, 2017. 157: p. 1723-1731.
[42] Wilczek, S., et al., Electron dynamics in low pressure capacitively coupled radio frequency discharges. Journal of Applied Physics, 2020. 127(18): p. 181101.
[43] Braithwaite, N. and P. Chabert, Physics of radio-frequency plasmas. 2011: Cambridge University Press.
[44] Laroque, D.A., et al., Cold plasma in food processing: Design, mechanisms, and application. Journal of Food Engineering, 2022. 312: p. 110748.
[45] Thomas, M. and K.L. Mittal, Atmospheric pressure plasma treatment of polymers: relevance to adhesion. 2013: John Wiley & Sons.
[46] Yet-Pole, I., et al., Construction of a low-pressure microwave plasma reactor and its application in the treatment of volatile organic compounds. Environmental science & technology, 2004. 38(13): p. 3785-3791.
[47] Weltmann, K.D., et al., Atmospheric pressure plasma jet for medical therapy: plasma parameters and risk estimation. Contributions to plasma physics, 2009. 49.
[48] Surowsky, B., et al., Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms. International journal of food microbiology, 2014. 174: p. 63-71.
[49] Kovačević, D.B., et al., Stability of polyphenols in chokeberry juice treated with gas phase plasma. Food Chemistry, 2016. 212: p. 323-331.
[50] Iqdiam, B.M., et al., Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts. Journal of Food Processing and Preservation, 2020. 44(1): p. e14305.
[51] Ekezie, F.-G.C., D.-W. Sun, and J.-H. Cheng, A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in food science & technology, 2017. 69: p. 46-58.
[52] Moiseev, T., et al., Post-discharge gas composition of a large-gap DBD in humid air by UV–Vis absorption spectroscopy. Plasma Sources Science and Technology, 2014. 23(6): p. 065033.
[53] Brandenburg, R., Dielectric barrier discharges: progress on plasma sources and on the understanding of regimes and single filaments. Plasma Sources Science and Technology, 2017. 26(5): p. 053001.
[54] Turner, M., Chapter 2-Physics of Cold Plasma in Cold Plasma in Food and Agriculture (eds. Misra, NN, Schlüter, O. & Cullen, PJ) 17–51. 2016, Academic Press.
[55] Kim, S.J., et al., Characterization of atmospheric pressure microplasma jet source and its application to bacterial inactivation. Plasma Processes and Polymers, 2009. 6(10): p. 676-685.
[56] Park, B.J., et al., Sterilization using a microwave-induced argon plasma system at atmospheric pressure. Physics of Plasmas, 2003. 10(11): p. 4539-4544.
[57] Aditya, S., et al., Enhancing the properties of eggshell powder by cold plasma for improved calcium fortification in black coffee. Journal of Food Process Engineering, 2020. 43(8): p. e13450.
[58] Song, J., et al., Effects on surface and physicochemical properties of dielectric barrier discharge plasma‐treated whey protein concentrate/wheat cross‐linked starch composite film. Journal of food science, 2019. 84(2): p. 268-275.
[59] Mehr, H.M. and A. Koocheki, Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate. Food Hydrocolloids, 2020. 106: p. 105899.
[60] Bu, F., et al., Impact of plasma reactive species on the structure and functionality of pea protein isolate. Food Chemistry, 2022. 371: p. 131135.
[61] Amini, M. and M. Ghoranneviss, Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage. Lwt, 2016. 73: p. 178-184.
[62] Charoux, C.M., et al., Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains. Lwt, 2020. 118: p. 108716.
[63] Zehra, N., T.M. Ali, and A. Hasnain, Comparative study on citric acid modified instant starches (alcoholic alkaline treated) isolated from white sorghum and corn grains. International journal of biological macromolecules, 2020. 150: p. 1331-1341.
[64] Wrobel, A., B. Lamontagne, and M. Wertheimer, Large-area microwave and radiofrequency plasma etching of polymers. Plasma chemistry and plasma processing, 1988. 8: p. 315-329.
[65] Warren, F.J., M.J. Gidley, and B.M. Flanagan, Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study. Carbohydrate polymers, 2016. 139: p. 35-42.
[66] Bello-Perez, L.A., et al., Effect of storage time on the retrogradation of banana starch extrudate. Journal of agricultural and food chemistry, 2005. 53(4): p. 1081-1086.
[67] Zhou, Y., et al., Effect of an atmospheric pressure plasma jet on the structure and physicochemical properties of waxy and normal maize starch. Polymers, 2018. 11(1): p. 8.
[68] Yan, S.L., et al., Improved solubility of banana starch by dielectric barrier discharge plasma treatment. International Journal of Food Science & Technology, 2020. 55(2): p. 641-648.
[69] Sun, X., et al., Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments. LWT, 2022. 153: p. 112483.
[70] Gao, S., et al., The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch. International Journal of Biological Macromolecules, 2019. 138: p. 819-830.
[71] Bie, P., et al., Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas. Innovative Food Science & Emerging Technologies, 2016. 34: p. 336-343.
[72] Zhang, B., et al., The influence of repeated versus continuous dry-heating on the performance of wheat starch with different amylose content. LWT, 2021. 136: p. 110380.
[73] Pankaj, S.K., et al., High‐voltage atmospheric cold plasma treatment of different types of starch films. Starch‐Stärke, 2017. 69(11-12): p. 1700009.
[74] Ge, X., et al., The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch. Food chemistry, 2021. 349: p. 129159.
[75] Guo, Z., et al., Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films. Food Chemistry, 2022. 370: p. 130992.
[76] Yan, Y., et al., Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. International Journal of Food Science & Technology, 2019. 54(2): p. 567-575.
[77] Zhang, B., et al., Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship. Food Hydrocolloids, 2015. 50: p. 228-236.
[78] Wongsagonsup, R., et al., Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma. Carbohydrate polymers, 2014. 102: p. 790-798.
[79] Vamadevan, V., E. Bertoft, and K. Seetharaman, On the importance of organization of glucan chains on thermal properties of starch. Carbohydrate polymers, 2013. 92(2): p. 1653-1659.
[80] Zou, J.-J., C.-J. Liu, and B. Eliasson, Modification of starch by glow discharge plasma. Carbohydrate polymers, 2004. 55(1): p. 23-26.
[81] Polnaya, F., D. Marseno, and M. Cahyanto, Effects of phosphorylation and cross-linking on the pasting properties and molecular structure of sago starch. International Food Research Journal, 2013. 20(4).
[82] Juhász, R. and A. Salgó, Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives. Starch‐Stärke, 2008. 60(2): p. 70-78.
[83] Wu, T.-Y., N.-N. Sun, and C.-F. Chau, Application of corona electrical discharge plasma on modifying the physicochemical properties of banana starch indigenous to Taiwan. journal of food and drug analysis, 2018. 26(1): p. 244-251.
[84] Chen, H.H., Investigation of properties of long-grain brown rice treated by low-pressure plasma. Food and bioprocess technology, 2014. 7: p. 2484-2491.
[85] Kaveh, Z., et al., Effect of different alcoholic-alkaline treatments on physical and mucoadhesive properties of tapioca starch. International journal of biological macromolecules, 2020. 153: p. 1005-1015.
[86] Wang, S. and L. Copeland, Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. Food & function, 2013. 4(11): p. 1564-1580.
[87] Zhong, Y., et al., Microwave pretreatment promotes the annealing modification of rice starch. Food chemistry, 2020. 304: p. 125432.