Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

Starch is the main component of wheat having a number of food and industrial applications.
Thousands of cultivars/varieties of different wheat types and species differing in starch …

Starch-lipid complexes, which are types of resistant starch (RS), formed readily using
extrusion processing in the industrial setting, but their formation is mainly affected by the …

In this study, wheat starch (WS) and rice protein hydrolysates (RPHs) RPH2 and RPH4 were
subjected to hydrothermal treatment to explore the interaction between the two and the …

The effects of three saturated fatty acids on functional properties of normal wheat and waxy
wheat starches were investigated. The complexing index (CI) of normal wheat starch–fatty …

The present research aimed to explore the effects of endogenous proteins and lipids on the
physicochemical properties of adlay seed starch. Endogenous proteins and lipids were …

The role of endogenous/exogenous rice protein and its hydrolysates in the enzymatic
hydrolysis resistance of rice starch was investigated. Scanning electron microscopy (SEM) …

To further investigate how controlled ultrasound treatments affect the morphology, physical
property and fine structure of rice starch granules, the starch suspended in water was treated …

Background Starch and proteins are found in many flour-based food products, and they
provide the energy and nutrients the human body needs. The interactions between them …

Starch bioavailability which results in eliciting postprandial glycaemic response, is a trait of
great significance and is majorly influenced by the physical interaction among the matrix …