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 …

Many ligands can form inclusion complexes with amylose. Their presence induces a
conformation change involving the transformation of amylose double helices to a single …

The effects of three saturated fatty acids on functional properties of normal wheat and waxy
wheat starches were investigated. The complexing index (CI) of normal wheat starch–fatty …

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 …

Novel starch based nanoparticles were developed for entrapment of Vitamin D 3. High
amylose starch nanocarriers had granular shape with particle size ranging from 14.2 to 31.8 …

Starch, in particular the linear amylose fraction is able to form helical inclusion complexes
with different volatile flavor compounds. Suitable ligands are non-covalently bound to starch …

Recently amylose inclusion complexes, or V-amylose, have drawn much attention as a
possible vehicle for the nanoencapsulation of unsaturated fatty acids. This study aimed to …

The interactions of four wine aroma compounds (isoamyl acetate, hexanol, ethyl hexanoate,
β-ionone) either with a whole mannoprotein extract or with mannoprotein fractions at a level …

The effects of frying temperature and time on the amylose content, thermodynamic
properties, crystalline properties, and pasting properties of starch in wheat-flour based …

Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin
monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of …