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

The versatility of starch products is such that they are used as ingredients and functional
supplements in a variety of food, nonfood, and feed applications. As starch is the largest …

This study aimed to examine and compare alkali treatment influences on the microstructure,
chemical composition, and thermal properties of parenchyma cells and fibers in bamboo …

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice
cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L …

The bread wheat starch was treated with 0.025 and 0.0625 M NaOH solution for 1, 2, and 3
weeks at 30° C, and the changes in functionality and in vitro digestibility were evaluated …

Sweet potato is attracting increased research attention because of its high nutritional value
(eg, carotene, anthocyanin, and minerals) and the wide application of its starch in foods and …

Caffeic acid and maize starches were combined to prepare maize starch-caffeic acid
complexes. The physicochemical properties of the complexes were characterised by X-ray …

Pasting, thermal and gel textural properties of wheat starch were studied in the presence of
phytochemical extracts from pomegranate peel (C18), green tea (C53), Chinese hawthorn …

In this study, the structural characterization and physicochemical properties of starches from
seven purple sweet potato varieties (Fuzi No. 1, Guang No. 161, Jihei No. 1, Ningzi No. 1 …

This work concerns how the multi-scale supramolecular structure of starch relates to its
digestion rate from a view of structural heterogeneity. The untreated granule starch …