Swelling behavior involves the process of starch granules absorbing enough water to swell
and increase the viscosity of starch suspension under hydrothermal conditions, making it …

The physical modification of starch to produce resistant starch (RS) is a viable strategy for
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …

Autoclaving-cooling is a common starch modification method to increase the resistant starch
(RS) content. The effect of this method varies depending on the type of crop and treatment …

Since hydrothermal treatments can enhance resistant starch (RS) content in rice and provide
health benefits when consumed, a less laborious and non-destructive method to determine …

One of the promising ways to enhance resistant starch (RS), which is safer and available in
food-grade form, is to use organic acids. Several studies have reported the effect of the …

This study examines the effects of annealing process (temperature 50° C, moisture content
of 80%, for 20 h) on physicochemical characteristics (proximate composition, content of …

Breeding for less digestible starch in wheat can improve the health impact of bread and
other wheat foods. The application of forward genetic approaches has lately opened …

One of the promising ways to enhance resistant starch (RS), which is safer and available in
food-grade form, is to use organic acids. Several studies have reported the effect of the …

Breeding for less digestible starch in wheat can improve the health impact of bread and
other wheat foods. Based on an established in vitro starch digestibility assay by we …

The resistance starch (RS) denotes starch varieties that remain undigested by human
digestive enzymes and subsequently undergo fermentation in the colon, resulting in the …