. 2012 Sep 12;17(9):10946–10957. doi: 10.3390/molecules170910946

Table 3.

Gelatinization properties of native and modified rice starch samples.

Starch samples	t_o (°C)	t_p (°C)	Δ H_gel (J/g)
Native	59.3 ± 0.6 ^c	87.6 ± 0.6 ^c	9.84 ± 0.22 ^c
Cross-linked	83.7 ± 0.8 ^a	94.6 ± 0.9 ^a	11.47 ± 0.26 ^a
Oxidized	57.5 ± 0.4 ^e	84.1 ± 0.5 ^e	8.94 ± 0.19 ^d
Oxidized cross-linked	58.4 ± 0.5 ^d	86.1 ± 0.5 ^d	11.04 ± 0.23 ^b
Cross-linked oxidized	65.6 ± 0.6 ^b	90.5 ± 0.6 ^b	11.13 ± 0.25 ^b

Data are means of triplicate analyses with standard deviation. Means in the same column with different superscripts were significantly different at the 5% level.