Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small
intestine due to either difficult enzyme/starch contact or to the strength of the crystalline …

Wheat starch is one of the most important components in wheat grain and is extensively
used as the main source in bread, noodles, and cookies. The wheat endosperm is …

Cereals high in amylose content (AC) and resistant starch (RS) offer potential health
benefits. Previous studies using chemical mutagenesis or RNA interference have …

Foods high in amylose content and resistant starch (RS) offer great potential to improve
human health and lower the risk of serious noninfectious diseases. Common wheat (Triticum …

This study aimed to understand effects of lipids, including corn oil (CO), soy lecithin (SL),
palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid (LA), on the enzymatic …

A high‐amylose rice with 64.8% amylose content (AC) was developed by transgenic
inhibition of two isoforms of starch branching enzyme (SBE), SBEI and SBEIIb, in an indica …

Food with higher nutritional value is always desired for human health. Rice is the prime
staple food in more than thirty developing countries, providing at least 20% of dietary …

Rice (Oryza sativa) is an important staple food crop worldwide; to meet the growing
nutritional requirements of the increasing population in the face of climate change …

The freezing properties and retrogradation of potato starch gels were studied. The freezing
points of the starch gels decreased with increasing starch concentration and ranged from …

The nutritional quality of rice is a major concern, along with the need to enhance productivity
to feed the continuously growing population. Therefore, there is a requirement to breed high …