Ethanol can induce the formation of a class of V-type starch under different conditions, which
is later evaporated during subsequent drying process, and this ethanol-induced V-type …

Starch retrogradation is a mechanism that is associated with the quality of starch-based food
products; however, the molecular mechanisms underlying this process remain unclear. In …

Native starches usually have poor polyphenol-binding efficiency despite remarkable
architectural structures. In this study, the interaction between cyandin-3-O-glucose (C3G) …

The objective of this study was to investigate the dual modification of red rice starch using
pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and …

Yam is a significant staple food and starch source, particularly in tropical and subtropical
regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are …

Casein is the primary allergen in the dairy products. This study investigated the effects of
moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity …

V-type crystalline starch is known for its property to enhance aroma retention. Intra-and
interhelical cavities are the first-order characteristics of V-type crystalline starch, which can …

High amylose starch (HAS) exhibits restricted granular swelling, limiting its use in many food
applications. In this work, we investigated for the first time the potential of ohmic heating …

The transition toward sustainable and health-conscious diets has intensified plant-based
proteins, particularly pea protein. This research explored the gelation mechanisms of pea …

In this study, the differences in the modification effects and related mechanisms of different
times (20 and 40 min) of autoclaved heat (AH) treatment and different doses (2 and 4 kGy) of …