Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …

The structure of branched polysaccharides involves a hierarchy of levels, from the
constituent sugars, then the branching pattern, up to the macromolecular architecture, and …

Statistically and causally meaningful relationships are established between starch molecular
structure (the molecular distribution of branched starch and the chain length distribution of …

Starch molecular fine structure can have significant effects on pasting and thermal properties
of rice flour. This study investigates the mechanistic explanation of these effects, by …

In many cultures, rice is let to cool for a while after cooking before being consumed, which
results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice …

Pregelatinized starch was made from indica rice starch using a so-called “improved
extrusion cooking technology”(IECT) under 30%–70% moisture content. IECT …

Statistically and causally meaningful relationships are established between starch molecular
structures (obtained by size-exclusion chromatography, proton NMR and multiple-angle …

Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior
eating qualities. Molecular structural mechanisms for this inferior eating quality are found …

The role of amylose content in electrospinning starch nanofibres is well understood, but that
is not the case for the roles of the molecular structures of amylose and amylopectin. Here …

This study uses sunflower hulls, a by-product from the sunflower snack industry, to recover
both, valuable phenolic compounds and cellulose fibers, for the production of antioxidant …