Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated
eminent functional characteristics, eg, forming well-defined gels/films, stabilizing …

The development of functional foods has increased in the last decade, and recently
assembled and self-assembled starch-polyphenol V-type complexes (according to the …

The effects of tea polyphenols (TPs) on the physicochemical and structural properties of
wheat starch (WS), potato starch (PS) and pea starch (PAS) were investigated. Rapid …

Purple red rice bran, a by-product of the rice polishing process, contained abundant
anthocyanins. However, most of them were discarded resulting in a waste of resources. This …

Health problems associated with excess calories, such as diabetes and obesity, have
become serious public issues worldwide. Innovative methods are needed to reduce food …

Starch can readily form complexes with polyphenols. However, its two components, namely
amylose and amylopectin, differ significantly in their ability to complex with phenolic …

In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and
quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the …

Pickering emulsion gels (PEGs) are structured emulsions that have demonstrated their
advantages in the delivery of bioactive compounds since the gel network inhibits droplet …

This study aimed to investigate the interaction modes between maize starch (MS) and
quinoa polyphenols (QPs) under hydrothermal treatments and its influence on the multi …

The objective of the current research was to analyze the physicochemical, structural, and in
vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic …