1 publication

• Published Subscription Original Research 15 Apr 2026

  Effect of Gamma and Electron Beam Irradiations on Crystalline and Gelatinization Properties of Edible Potato Starch

  By N. Venkateswara Rao, Amireddy Raju, N. Rajeswara Rao, B. Sanjeeva Rao

  Abstract: Exposure of food material to radiation causes changes in crystalline (damage of crystal structure / lattice distortion), and gelatinization (digestive)properties. Potato starch (PS) is one of the important globally used food supplement in different forms like chips, curries, cusins etc. During its use the PS is exposed to radiations, altering its molecular structure (due to chain cleavages) and bring changes in structural and physical properties ; sometimes ill – effects …

  Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 113–127 Read article →