Native starches are modified to overcome the shortcoming, including retrogradation,
syneresis, and low water-holding potential, which limit their industrial applications. The …

Starch retrogradation is a consequential part of food processing that greatly impacts the
texture and acceptability of products containing both starch and proteins, but the effect of …

Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …

Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and
tubers in the form of semi-crystalline granules with unique properties for each plant. Though …

The food packaging sector generates large volumes of plastic waste due to the high demand
for packaged products with a short shelf-life. Biopolymers such as starch-based materials …

Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

Starch is the main component of wheat having a number of food and industrial applications.
Thousands of cultivars/varieties of different wheat types and species differing in starch …

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and
potato are the main botanical origins for starch production with only minor quantities of rice …

Much has been written over many decades about the structure and properties of starch. As
technology develops, the capacity to understand in more depth the structure of starch …