English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effect of the surface microstructure of potato starch on its various physical properties was investigated by using starch gel powder of different specific surface area. The apparent diffusivity of water vapor within gelatinized potato starch powder was not affected by the change in the specific surface area, while that of native potato starch depended on the specific surface area. On the other hand, solubility, swelling capacity, absorbability of fluids, adsorption of flavor, and emulsion stability, of gelatinized and dried potato starch, were very much affected by the increase of the specific surface area.

Improvement of Physical Properties by Increase of Specific Surface Area of Starch Gel Powder.