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Cited article:

Ozonation of Sago Starch (Metroxylon sagu Rottb.): Kinetic modeling and effects of the process on viscosity, structural, and morphological properties

Heri Cahyono, Siswo Sumardiono and Bakti Jos
Journal of King Saud University – Science 37 1082025 (2025)
https://doi.org/10.25259/JKSUS_108_2025

Kinetic modeling of advanced starch oxidation with ozone in basic solutions

Alejandro Ávila-Sierra, José M. Vicaria, Juan F. Martínez-Gallegos, Sara Cañadas and Encarnación Jurado-Alameda
Ozone: Science & Engineering 45 (6) 572 (2023)
https://doi.org/10.1080/01919512.2023.2178382

Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries

Maria Belgis, Nur Fathonah Sadek, Ardiyan Dwi Masahid, Dian Purbasari and Dyah Ayu Savitri
Advances in Environmental Engineering and Green Technologies, Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries 62 (2023)
https://doi.org/10.4018/978-1-6684-5629-3.ch004

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Siswo Sumardiono, Bakti Jos, Isti Pudjihastuti, et al.
Journal of Food Processing and Preservation 46 (1) (2022)
https://doi.org/10.1111/jfpp.16111

Synthesis of oxidized Dioscorea dumentorum starch nanoparticles for the adsorption of lead(II) and cadmium(II) ions from wastewater

Kehinde N. Awokoya, Vincent O. Oninla and Dolapo J. Bello
Environmental Nanotechnology, Monitoring & Management 15 100440 (2021)
https://doi.org/10.1016/j.enmm.2021.100440

Corrigendum to “Synthesis of oxidized Dioscorea dumentorum starch nanoparticles for the adsorption of lead(II) and cadmium(II) ions from wastewater” [Environ. Nanotechnol. Monit. Manage. 15 (May) (2021) 100440]

Kehinde N. Awokoya, Vincent O. Oninla and Dolapo J. Bello
Environmental Nanotechnology, Monitoring & Management 16 100489 (2021)
https://doi.org/10.1016/j.enmm.2021.100489

Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

Siswo Sumardiono, Bakti Jos, Isti Pudjihastuti, Arvin M. Yafiz, Megaria Rachmasari and Heri Cahyono
Foods 10 (6) 1309 (2021)
https://doi.org/10.3390/foods10061309

A review of the hydrothermal treatments impact on starch based systems properties

Mădălina Iuga and Silvia Mironeasa
Critical Reviews in Food Science and Nutrition 60 (22) 3890 (2020)
https://doi.org/10.1080/10408398.2019.1664978