Modification methods toward the production of porous starch: a review.

Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent.