... technique commonly employed to probe thermal properties of starch based on the heat flow changes associated with both first-order (melting) and second-order (glass transition) transitions of polymeric ... 334–343. 16. Tufvesson, F. & Eliasson, A-C. (2000). Formation and crystallization of amylose-monoglyceride complex in a starch matrix. Carbohydr. Polym., 43, 359–365. 17. Tufvesson, F., Wahlgren, ... of starch-containing foods by changing the granule swelling, solubilization, and crystallization of starch polymers.8 In the case of native rice starch, other than the gelatinization peak (starch...