Breast cancer is known as the most common invasive malignancy in women with the highest
mortality rate worldwide. This concerning disease may be presented in situ (relatively easier …

Food reformulation, the process of redesigning processed food products to make them
healthier, is considered a crucial step in the fight against noncommunicable diseases. The …

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline
layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP) …

Highlights•Protein digestibility in MAs is associated with their nutritional values.•Formulation
and processing conditions affect MA protein digestion.•Protein digestion in MAs is …

This study investigated the structure, rheological behaviors and in vitro digestibility of oil-
modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due …

A better understanding of dough rheology during processing is crucial in the bakery industry,
since quality attributes of the final product are influenced by those properties. In this study …

Increased prevalence of diabetes prompts the development of foods with reduced starch
digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; …

The consumption of dietary fibres can affect glycemic power and control diabetes.
Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be …

In this study, the functional properties of a mixture consisting of Tremella aurantialba powder
(TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and …

The effects of three different kinds of nanochitin, namely amino-rich partially deacetylated
nanochitin (PD-ChNF, length of∼ 800 nm; and PD-ChNC, length of∼ 500 nm), and carboxyl …