Background Most starchy foods are subjected to thermal processing before consumption,
leading to the changes in structural and functional properties of starch. Understanding these …

Background The current incidence of obesity and type 2 diabetes is at global epidemic
levels. To mitigate their impact, there is a need to develop starch-containing foods that give …

Asia differs substantially among and within its regions populated by diverse ethnic groups,
which maintain their own respective cultures and dietary habits. To address the diversity in …

As the leading cereal crop in the world, corn (Zea mays L.) plays a significant role in human
foods. The focus of this review is on the structures, properties, bioavailability, and health …

White rice is the staple food for more than half of the world's population, but it has a high
glycemic index and minor resistant starch (RS) content. The consumption of cooked white …

The objective of this study was to evaluate the modification of red rice starch by a
combination of hydrothermal pretreatments and α-amylase hydrolysis. In vitro digestibility …

Rice is a staple food and energy source for half the world's population. Due to its quick
digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a …

This study aimed to understand effects of adding corn oil (CO) and soy protein (SP) to corn
starch on the physicochemical properties and digestive rates of annealed starch complex …

Abstract 3D food printing has attracted considerable attention as promising technique to
manufacture foods customization in shape, color, texture and even nutrition. In this study, the …

Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters
the colon intact, with some types capable of being fermented by gut microbes. As a fiber …