Journal Pre-proof Pyrodextrin from waxy and normal tapioca starches: Physicochemical properties Wanphen Weil, Robert C. Weil, Suttipun Keawsompong, Klanarong Sriroth, Paul A. Seib, Yong-Cheng Shi PII: S0268-005X(19)31513-9 DOI: https://doi.org/10.1016/j.foodhyd.2020.105745 Reference: FOOHYD 105745 To appear in: Food Hydrocolloids Received Date: 7 July 2019 Revised Date: 3 February 2020 Accepted Date: 4 February 2020 Please cite this article as: Weil, W., Weil, R.C., Keawsompong, S., Sriroth, K., Seib, P.A., Shi, Y.-C., Pyrodextrin from waxy and normal tapioca starches: Physicochemical properties, Food Hydrocolloids (2020), doi: https://doi.org/10.1016/j.foodhyd.2020.105745. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier Ltd.