The half-life stability of HT starch systems showed better correlation
to starch concentration than starch/protein ratio as shown in
Fig. 7. The heat-treated starch, due to its much larger size and more
hydrophilic nature, is less likely to adsorb at the A/Winterface, even
though heat is cited to denature the starch's surface proteins thus
exposing the hydrophobic groups and increasing its adsorption capacity
(Timgren, Rayner, Dejmek, Marku, & Sj€o€o, 2013).