Among the polysaccharides, starch and cellulose are the most frequently and massively modified, followed by carrageenans. This chapter focuses on the modifications of starch. Modified starches are commonly used in food technology.
Tomasik, P. (2003). Chemical modifications of polysaccharides. In Chemical and Functional Properties of Food Saccharides (pp. 123–130). CRC Press. https://doi.org/10.1155/2013/417672