Maize, cassava and potato starch was modified by the low and medium low energy of microwave radiation. Plain starch undergoes dextrinization. Starch blended with TiCl4 gave gels of low viscosity. Reactions with formaldehyde as well as with acetylene gave products of enhanced viscosity.
No takes yet. Share an insight, caveat, or question.
Muzimbaranda et al. (1994) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: