Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …

The effect of heat-moisture treatment (HMT) on the in vitro digestibility and physicochemical
properties of starch-hydrocolloid complexes of various structures was investigated …

The study presents an innovative approach using heat-moisture treatment (HMT) to prepare
rice starch-oleic acid (OA)/linoleic acid (LOA) complex. Relationship of the multi-scale …

Since starch is the major energy source of the human diet, retarding starch digestion could
serve as an effective way for modulating glycemic response and for the prevention and …

Starch modification has been extensively studied to alter its physicochemical properties
based on human needs. Lowering the digestion rate of starch is one of the interests in food …

This study examined the effect of calcium hydroxide (Ca (OH) 2, 0.6%, w/w) on structural,
physicochemical and in vitro digestibility properties of the complexed system of Tartary …

Debranched rice starch and different polyphenols, including genistein, quercetin, naringin,
gallic acid, ferulic acid and caffeic acid, formed the V-type inclusion complex, which was …

The structure of starch often influences its interaction mode and affinity with polyphenols,
subsequently impacting the functional properties of starch-polyphenol complexes. This study …

In this study, starch–polyphenol complexes (CES–TPS complexes) were prepared using
various ratios (0%, 2%, 4%, 6%, 8%, and 10%, based on starch) of tea polyphenols (TPS) …

Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated
eminent functional characteristics, eg, forming well-defined gels/films, stabilizing …