Factors influencing the starch digestibility of starchy foods: A review
Z Yang, Y Zhang, Y Wu, J Ouyang - Food Chemistry, 2023 - Elsevier
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 …
to human health. Most foods require lots of processing before eating, therefore, many factors …
Overview of the incorporation of legumes into new food options: an approach on versatility, nutritional, technological, and sensory quality
HO Schmidt, VR Oliveira - Foods, 2023 - mdpi.com
Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …
Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
S Sun, Y Hong, Z Gu, L Cheng, X Ban, Z Li, C Li - Food Hydrocolloids, 2023 - Elsevier
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 …
between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize …
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
G Zhang, Y Xuan, F Lyu, Y Ding - International Journal of Biological …, 2023 - Elsevier
Abstract Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the
combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch …
combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch …
Starch-lauric acid complex-stabilised Pickering emulsion gels enhance the thermo-oxidative resistance of flaxseed oil
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 …
improve the oxidative stability of flaxseed oil. Here, V-type starch–lauric acid complexes …
[HTML][HTML] Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility
L Lu, C He, B Liu, Q Wen, S Xia - LWT, 2022 - Elsevier
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 …
starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio …
[HTML][HTML] Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment
J Wang, X Lv, T Lan, Y Lei, J Suo, Q Zhao, J Lei… - Ultrasonics …, 2022 - Elsevier
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 …
increase its added value, it is necessary to modify KS to enhance the positive attributes and …
Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods
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 …
field of food science. Driven by the immense functional and nutritional implications of starch …
Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch
R Hu, L Wu, X Liao, F Zhang, J Zheng - Food Chemistry, 2023 - Elsevier
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 …
treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the …
A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects
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 …
food processing are inevitable. These interactions could result in the formation of V-type or …