Starch is a key food ingredient that can be extracted from roots, tubers, cereals, legumes and
used in a variety of industrial applications. The issue of starch has received considerable …

Amylopectin forms A-and B-type crystallinity in native starch. Starches in higher plants are
classified into A-, B-, and C-type starches according to their crystalline types. A-and B-type …

Legume crops are widely grown worldwide and a primary source of proteins across many
least developed countries. These food crops are inherently produced in environmentally …

Inclusion of pulses flour in bread formulation has important nutritional effects but its
successful implementation is challenging and requires a good understanding of the effect of …

Several methods are currently employed in the modification of starch obtained from different
botanical sources. Starch in its native form is limited in application due to retrogradation …

Recently, legumes starch were studied extensively due to high amylose and resistant starch
contents, and low glycemic index (GI). We evaluated the impact of autoclaving-cooling …

Abundance, cheapness, biodegradability and non-toxic behaviour of starches attract many
food and non-food industries. Starch provides viscosity, adhesion, texture and homogeneity …

Edible films and coatings, composed of biological components such as proteins, lipids, and
polysaccharides, play a pivotal role in various applications. While proteins from diverse plant …

In this study, we isolated starches from non-traditional sources, including quinoa, lentil,
arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated …

Commercially available gluten‐free (GF) cereal‐based foods are generally characterised by
a lower nutritional quality than their gluten‐containing counterparts, relatively lower resistant …