Starch gelatinization is a crucial process in determining both texture and nutrition properties
of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling …

The health benefits of fibre consumption are sound, but a more compressive understanding
of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that …

Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw
cycle (FTC) can simulate this process. This study investigated how Mulberry leaf …

Jicama, Pachyrhizus erosus L., is a kind of widely cultivated but underutilized crop across
the world. It contains considerable amounts of starch and non-starch polysaccharides …

The sol-gel behavior of tapioca starch (TS) plays a crucial role in the processing and quality
control of flour-based products. However, natural tapioca starch has low gel strength and …

The recipe secret of making Chinese cuisine cold skin noodles (liangpi) with wheat flour was
revealed by linear and nonlinear rheological characterization of wheat starch gel systems …

Bread dough and bread are dispersed systems consisting of starch polymers that interact
with other flour components and added ingredients during processing. In addition to gluten …

The study aimed to explore the stimulating effect of static magnetic field (SMF) treatment on
germinated brown rice (GBR) by monitoring changes in α-amylase activity and structural and …

The effect of sugars and sugar replacers (ie plasticizers) on the gelatinization and pasting
behaviour of wheat starch was studied. The intrinsic properties of the plasticizers, ie the …

Several classes of polysaccharides have been described to have hypocholesterolemic
potential, namely cholesterol bioaccessibility and bioavailability. This review will highlight …