摘要：Natural starch production is converted to modified starch of different type via various chemical means. In this survey, chemical structures and physicochemical properties of native starches are outlined; chemical basis or principles of major modifications to most commonly modified starches are summarized. The emphasize has been allocated in food industry, such as; pre-gelatinized starch, acid thinned starch, oxidified starch, dextrins, cross-linked starch, stabilized starches.
