Starch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low
viscosity, and weak heat stability are unfavorable physicochemical characteristics that …

White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS)
methods. Modification methods had a significant change in the b* value observed in the HS …

Starch and flour from various plants have been widely used for sundry applications,
especially in the food and chemical industries. However, native starch and flour have …

White finger millet (WFM) starch was modified by annealing (AS), ultrasound (US), and a
combination of both (AUS and UAS), and their effect on physiochemical, functional, thermal …

In this research, oat resistant starch (ORS) was prepared by autoclaving-retrogradation cycle
(ORS-A), enzymatic hydrolysis (ORS-B), and ultrasound combined enzymatic hydrolysis …

This study aimed to improve the in vitro digestibility and thermostability of debranched waxy
maize starch (DWMS) by sequential fractionation. Waxy maize starch was debranched by …

This paper presents the findings on the application of a vacuum on an open-source material
extrusion system to investigate the effect on the compressive strength and microstructure on …

As one of the crucial components of the food system, starch can be converted to glucose
after hydrolysis in the human body, so regulating its digestive properties is vital for …

This study aimed to investigate the physicochemical properties of modified starch prepared
through the simultaneous heat-moisture and phosphorylation treatment (HMPT) and osmotic …

Rice, a global staple, requires quality preservation in cold storage for food security and
consumer preferences. This review focuses on challenges in rice quality, featuring insights …