Background Food is a complex system, which usually contains many different compounds.
Thus, interaction between starch and other compounds is unavoidable and often …

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 …

Phenolic compounds can form complexes with starch during food processing, which can
modulate the release of phenolic compounds in the gastrointestinal tract and regulate the …

Highlights•Nature of starch-phenolics non-covalent interactions reviewed.•Interactions affect
physicochemical properties of starch and phenolics.•How to better utilise the interactions for …

In the past research, pectin was added to starch to ameliorate properties, but there is no
relevant review to explain and clarify. Therefore, this article reviews the formation, structure …

The linear component of starch, especially amylose, is capable of forming inclusion complex
(IC) with various small molecules. It could significantly modify the structure and properties of …

Starch/amylose-guest inclusion complexes, a class of supramolecular host-guest
assemblies, are of critical importance in the processing, preservation, digestion …

The interactions between starch and phenolic compounds have a great impact on the
physicochemical and nutritional properties of starch-containing foods. One particular form of …

Fermentation of resistant starch from the starch-ferulic acid inclusion complex, one
representative of the starch-polyphenol inclusion complex, was investigated in this study. It …