The interactions of starch with lipids, proteins, and other major food components during food
processing are inevitable. These interactions could result in the formation of V-type or non-V …

Starch is a fundamental material in the food industry. However, the inherent structural
constraints of starch impose limitations on its physicochemical properties, including thermal …

The formation of starch-polyphenol complexes through high-pressure homogenization
(HPH) is a promising method to reduce starch digestibility and control postprandial glycemic …

Saturated fatty acids with different chain lengths, namely lauric acid (LA), myristic acid (MA),
palmitic acid (PA), and stearic acid (SA) were complexed with rice starch using ultra-high …

To ameliorate the limitations associated with the processing and utilization of corn starch
(CS), Ficus pumila Linn. polysaccharide (FPP) was used to modulate the physicochemical …

Starch, an essential polysaccharide, is pervasively employed in the food industry. However,
due to its low shear resistance, thermal susceptibility, and significant retrogradation …

Abstract Effects of polyphenols including caffeic acid (CA), ferulic acid (FA), epigallocatechin
gallate (EG), tannic acid (TA) and resveratrol (R) on physicochemical and structural …

This study aimed to investigate the multiscale structure, physicochemical properties, and in
vitro digestibility of black rice starch (BRS) and gallic acid (GA) complexes prepared using …

Different methods of starch modification have been proposed to broaden its application. In
this study, the effects of ternary mixtures of natural crosslinking agents: chitosan-betaine …

In the current context, diabetes presents itself as a widespread and complex global health
issue. This study explores the significant influence of food microstructure and food matrix …