Starch-Starke

Papers
(The H4-Index of Starch-Starke is 18. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
Cellulose‐Based Biomaterials: Chemistry and Biomedical Applications53
Synthesis of Nanocapsules Based on Biosynthesized Nickel Nanoparticles and Potato Starch: Antimicrobial, Antioxidant, and Anticancer Activity49
Effect of Plasticizers on Properties, Retrogradation, and Processing of Extrusion‐Obtained Thermoplastic Starch: A Review35
Simple, Economic, Ecofriendly Method to Extract Starch Nanoparticles from Potato Peel Waste for Biological Applications34
Recent Developments in Resistant Starch as a Functional Food30
Nanocomposite Starch Films: A New Approach for Biodegradable Packaging Materials30
Food Applications of Starch Nanomaterials: A Review28
Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization27
Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches25
Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes23
Biocomposites of PLA and Mango Seed Waste: Potential Material for Food Packaging and a Technological Alternative to Reduce Environmental Impact22
Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications21
Physicochemical Properties for Food Packaging and Toxicity Behaviors Against Healthy Cells of Environmentally Friendly Biocompatible Starch/Citric Acid/Polyvinyl Alcohol Biocomposite Films21
Characterization of Corn Starch‐Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses20
Nanocrystalline Cellulose from Kapok Fiber (Ceiba pentandra) and its Reinforcement Effect on Alginate Hydrogel Bead20
Chitosan‐Based Materials as Edible Coating of Cheese: A Review19
Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review19
Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla18
0.02853798866272