Background Starch and proteins are found in many flour-based food products, and they
provide the energy and nutrients the human body needs. The interactions between them …

Dietary fibre (DF) is increasingly being recognised as playing an important role in positive
metabolic and health effects. Cell walls in the endosperm and cotyledon of plant foods are …

The objective of this study was to compare the in vitro digestibility of different buckwheat and
wheat starch cultivars and establish the relationship between digestibility and structure of …

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 …

Increased nutritional functionality in bread and noodles have been reported with the
incorporation of high amylose wheat flour (HAWF). Here, we broaden the application of …

Enzymatic hydrolysis of starch granules forms the fundamental basis of how nature
degrades starch in plant cells, how starch is utilized as an energy resource in foods, and …

The effects of removing non-starch components on the surface microstructure, water
migration and glucose diffusion rate of highland barley starch (HBS) were systematically …

To elucidate starch structural features underlying resistant starch formation, wheat starch
granules with three (A-, B-and C-type) crystalline polymorphisms and a range of amylose …

As one of the most consumed cereal crops worldwide, maize has been extensively studied.
However, to date, many of the effects of maize-based food consumption are still …

Starch is a major macronutrient in our daily plant-based foods, which is mainly
biosynthesized in cells of plant storage organs. The plant cells have a complex 3D …