Starch is affected by several limitations, eg, retro-gradation, high viscosity even at low
concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel …

Starch is one of the most common and abundantly found carbohydrates in cereals, roots,
legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is …

This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate
plasma on the functional, rheological, thermal, and morphological properties of mango seed …

As the effect of chickpea flour (CF) incorporation on the physicochemical properties and
starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio …

The comprehensive understanding of multi-scale structure of starch and how the structure
regulates the pasting/digestion properties remain unclear. This work investigated the effects …

Elephant foot yam starch (EFYS) granules were subjected to heat-moisture treatment (HMT)
at 110° C for 3 h with different moisture levels ranging from 15% to 35%. The effects of HMT …

Native agave fructans were modified by an acylation reaction with lauric acid. Native and
modified fructans were characterized using NMR, FTIR and various physicochemical and …

In this work, the effect of Gamma-irradiation was evaluated on the characteristics of mung
bean (Vigna radiata) grains and starches, considering doses up to 5 kGy. For this purpose …

Gamma irradiation is a new starch processing and modification method. In this paper, the
effects of gamma irradiation on starch structure and properties were summarised and …

Maize starch was irradiated by a Co60 irradiator with different doses. The morphology and
physicochemical properties of native and irradiated starches were investigated. Scanning …