Foxtail millet starch was modified by annealing (AS), ultra-sonication (US) and a
combination of the two treatments (annealing and ultra-sonication (AUS) or ultra-sonication …

Among the different types of starches, resistant starch type 3 (RS3) presents new potential
as a food ingredient. In this study, RS3 was prepared using ultrasound assisted annealing …

Ultrasound technologies are increasingly used for the production of modified starches. An
accurate understanding of the effects of ultrasound treatment on the morphological and …

Sonication (25 kHz) was applied to plantain (large granule size) and taro (small granule
size) starches for two treatment durations (20 and 50 min) using a flow‐cell at controlled …

The protein-sucralose (SL) interaction is getting more attention in food and pharmaceutical
products due to the peculiar properties of SL compared to the normal sugars. This article …

The disruption of proteins and lysine cells can be divided into mechanical and chemical
methods. The chemical methods include the use of detergents or solvents. The main …

Artificial sweetener-protein interactions are playing a major role in enhancing the functional
properties of protein-based food and pharmaceutical products. This article discusses the …

The ultrasonic velocity, density, viscosity and absorption have been measured for solution of
Influenza Anti-Viral drugs (Amantadine and Oseltamivir) are presented at room temperature …

The density and speed of sound for an aqueous solution containing Vitamin B7 (biotin) at
variant temperatures from (288.15 K to 318.15 K) and (0.000 to 0.003) mol. kg-1 …

Physico-chemical study of amylase (enzyme) on the pectin (carbohydrate) is carried out at
temperature 298.15 K are outlined briefly. The conditions for efficient catalytic activity …