Freeze drying (FD) is an important and highly effective technology in food industry for
retaining the quality in final dried product. This drying technique is performed at lower …

The self-assembled and assembled starch V-type complexes have recently been classified
as type 5 resistant starch (RS5). These complexes can be made from starch in alliance with …

Starch-lipid complexes, which are types of resistant starch (RS), formed readily using
extrusion processing in the industrial setting, but their formation is mainly affected by the …

The starch-lipid complex between the pea starch (PSt) and glycerol monolaurate (GM) was
prepared using ultrasound with different amplitudes, durations and application sequences …

In this study, we investigated the complexing state and digestibility of complexes formed
between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize …

Abstract In this work, Corn Starch (CS)-Lauric acid (LA) complexes prepared by different
ultrasound times were explored for multi-scale structure and digestibility. The results showed …

V-type starch-polyphenol complexes, known for their improved physicochemical properties
compared to native starch, are challenging to form efficiently. In this study, the effects of …

In this study, ultrasound-assisted alkaline hydrolysis was used to extract polyphenols from
pitahaya peel. The effects of sonication time, ultrasonic density, NaOH concentration and the …

Novel lotus root starch (LRS)-myristic acid (MA) complexes were prepared using an
ultrasound-assisted hydrothermal method (UHM) to investigate its nutritional intervention in …

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 …