Background All starch fractions not digested and absorbed in the small intestine of healthy
humans are considered resistant starch (RS), and their habitual intake has been associated …

Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

Grain germination is a process involving numerous factors that influence the biochemical
processes inside the plant cells. This review covered the abiotic factors that lead to the …

Encapsulation systems have gained significant interest in designing innovative foods, as
they allow for the protection and delivery of food ingredients that have health benefits but are …

The crystallinity of amylose-fatty acid complex can be one of the indicators for the glycemic
index of rice products. X-ray diffraction (XRD), the standard method for measuring …

Rice is a staple food and energy source for half the world's population. Due to its quick
digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a …

The aim of this study was to investigate the changes of the microstructural, rheological and
printing properties of rice starch-stearic acid (SA) paste during the hot-extrusion 3D printing …

The nutritional design of personalized starchy foods has become a research hotspot in the
field of food science. Driven by the immense functional and nutritional implications of starch …

The self-assembled and assembled starch V-type complexes have recently been classified
as type 5 resistant starch (RS5). These complexes can be made from starch in alliance with …

Background Starch is an important ingredient in many applications, while there is increasing
interest to modify starch functionalities using physical means. Dynamic pressure treatments …