Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

Food packaging plays a fundamental role in the modern food industry as a main process to
preserve the quality of food products from manufacture to consumption. New food packaging …

The effects of tea polyphenols (TPs) on the physicochemical and structural properties of
wheat starch (WS), potato starch (PS) and pea starch (PAS) were investigated. Rapid …

The physical modification of buckwheat grain, a pseudocereal with great interest in gluten-
free (GF) product development, using microwave-assisted hydrothermal treatment (MWT) …

The development of functional foods has increased in the last decade, and recently
assembled and self-assembled starch-polyphenol V-type complexes (according to the …

Health problems associated with excess calories, such as diabetes and obesity, have
become serious public issues worldwide. Innovative methods are needed to reduce food …

Biodegradable packaging materials generally comprise a solution to the environmental
problem caused by the consecutive use of conventional packaging materials (petroleum …

The understanding of interactions between proteins, carbohydrates, and phenolic
compounds is becoming increasingly important in food science, as these interactions might …

The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz,
20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of …

Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food
and drug industry because of their rich biological activities. In diet and food production, TPs …