Present trends towards technologies and processes that increase the use of residues make
starchy vegetal biomass an important alternative material in various applications due to …

Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

The aim of this paper is to develop a new 3D printing food constructs based on lemon juice
gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on …

Rice starch is one of the major cereal starches with novel functional properties. Significant
progress has been made in recent years on the characterization of rice starches separated …

Recently, health-conscious consumers have a tendency to avoid the use of modified starch
in their food products because of reluctance regarding food additives or chemical processes …

Herein, we present novel porous polyelectrolyte complexes (PECs) physically stabilized by
electrostatic interaction between chitosan (CS) and oxidized starch of two sources, ie potato …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

Background The increased consumption of rice noodle, a traditional rice-based product with
high nutritional values and pleasant tastes, has led to increased research attention …

Native potato starch was suspended in distilled water at starch: water ratio of 1: 3 (w/v). The
starch-water suspensions were then subjected to repeated annealing treatments (RANN) at …

The convenient preparation of rice noodles with excellent mechanical and cooking
properties remains a challenge for the food industry. The purpose of this study was to …