The food industry has been extremely successful in creating a broad range of delicious,
affordable, convenient, and safe food and beverage products. However, many of these …

Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of
starch‐rich food products that elicit high glycemic responses has been linked to the …

High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food
products with enhanced nutritional functionality, but structure/function relationships are not …

High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for
enhanced nutritional functionality of slower digestion and greater resistant starch levels …

The majority of research on the physiological effects of dietary resistant starch type 2 (RS2)
has focused on sources derived from high-amylose maize. In this study, we conduct a …

Consumption of excessive amounts of added sugars and their effects on human health has
been a major concern in the last several decades. Epidemiological data suggest that the …

Simple lifestyle changes can prevent or delay the onset of type 2 diabetes mellitus (T2DM).
In addition to maintaining a physically active way of life, the diet has become one of the …

Dietary fiber (DF) consumption has been associated with improved glycemic control in
epidemiological and long-term interventional studies. However, its acute effects are not yet …

High-amylose starch has unique functional properties and nutritional values in food
applications. This type of starch is generally resistant to enzymatic digestion in the …

Whole grain (WG) intake has been associated with reduced risk of type 2 diabetes (T2D)
and may protect against T2D by lowering postprandial glycemia and insulinemia and …