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 …

In the current context, diabetes presents itself as a widespread and complex global health
issue. This study explores the significant influence of food microstructure and food matrix …

Our aim was to investigate the preparation of self-assembled garlic essential oil-amylose
inclusion complexes (SGAs) using garlic essential oil (GEO) and corn starch (CS), and …

This study discusses interaction differences between three phenols (protocatechuic acid,
naringin and tannic acid) and starch helix, investigates influences of phenols at different …

The study aimed to investigate the effects of fucoidan (FU) and ferulic acid (FA) on the
pasting, thermal, rheological, microstructural and moisture migration properties of potato …

The effects of heat moisture treatment (HMT) times on the physicochemical properties of
three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values …

Cookies are a popular snack worldwide, but the presence of gluten in most wheat-based
cookies poses problems for people with gluten intolerance. Furthermore, gluten-free …

The utilization of resistant starch in food industry is restricted due to its susceptibility to
thermal degradation. This work aimed to address this issue by preparing a starch-linoleic …

The health benefits of green tea noodles (GTN) are strongly influenced by polyphenols'
thermal stability and starch's thermal denaturation. This study aimed to comprehensively …

This study presented the impact of pH and octenyl succinic anhydride (OSA) concentration
on the esterification reaction of heat-moisture-treated sago starch (HMT-S) using response …