High-amylose maize refers to a special type of maize cultivar with a 50%–90% amylose
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …

Ongoing research to develop digestion-resistant starch for human health promotion
integrates the disciplines of starch chemistry, agronomy, analytical chemistry, food science …

The chemical modifications of starch granules have been adopted to improve the
characteristics, viz., paste clarity, resistant starch content, thermal stability, and so forth. The …

Starches modified with octenyl succinic anhydride (OSA) have been used in a range of
industrial applications, particularly as a food additive, for more than half a century. Interest in …

Octenylsuccinate quinoa starch (OSQS) granule that stabilized Pickering emulsion gel with
different gel networks by modulating the oil volume fraction (Φ) was developed as a carrier …

Interest in starch‐based films has increased precipitously in response to a growing demand
for more sustainable and environmentally sourced food packaging materials. Starch is an …

Both fresh and processed foods make up vital parts of the food supply. Processed food
contributes to both food security (ensuring that sufficient food is available) and nutrition …

A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …

Research involving resistant starch (RS) is becoming more prominent. RS has the ability to
modulate postprandial blood‐glucose levels and can be fermented by the colonic microflora …

In this study, citric acid was used to react with cassava starch in order to compare the
digestibility, structural and physicochemical properties of citrate starch samples. The results …