Physical interactions often occur between major food components during food processing.
These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid …

Starch is the most important glycemic carbohydrate in foods. The relationship between the
rate and extent of starch digestion to produce glucose for absorption into the bloodstream …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

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

Starch is a macro-constituent of many foods and its properties and interactions with other
constituents, particularly water and lipids, are of interest to the food industry and for human …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

The amylose component of starch can form complexes known as V-amylose with
amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed …

Background Nowadays, the rapidly emerging nanoscience offers an opportunity to design
novel nano scale biopolymers as nano-delivery systems with desired characteristics for …

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 …

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 …