Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …

In this study, we investigated the complexing state and digestibility of complexes formed
between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize …

Abstract Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the
combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch …

Hydrophobic-modified starch complexes have the potential to form Pickering emulsions and
improve the oxidative stability of flaxseed oil. Here, V-type starch–lauric acid complexes …

As the effect of chickpea flour (CF) incorporation on the physicochemical properties and
starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio …

Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and
increase its added value, it is necessary to modify KS to enhance the positive attributes and …

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 …

In this study, the effect of ultrasonic treatment (UT), bamboo leaf flavonoid (BLF), ultrasonic
treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the …

The interactions of starch with lipids, proteins, and or other major food components during
food processing are inevitable. These interactions could result in the formation of V-type or …