Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …

Freeze-drying is an important processing unit operation in food powder production. It offers
dehydrated products with extended shelf life and high quality. Unfortunately, food quality …

The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …

Ternary systems of starch, lipids, and protein have been extensively investigated for
modulating starch digestibility recently. Nevertheless, how the proteins influenced the …

The crystallinity of amylose-fatty acid complex can be one of the indicators for the glycemic
index of rice products. X-ray diffraction (XRD), the standard method for measuring …

To improve the gel properties of duck egg white gel and increase the industrial value of duck
egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound …

Background A range of bio-based, biodegradable, and edible straw options have emerged
as eco-friendly alternatives to combat plastic straw pollution. These innovative solutions …

Rice is sometimes fermented with microorganisms to develop health-promoting foods, but
the contribution of a short-term fermentation (a necessary step for fermented rice cake …

The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical
structures. Identifying the structures that synergistically determine noodle integrated …

Background Konjac glucomannan (KGM) is a functional polysaccharide isolated from the
tubers of Amorphophallus konjac C. Koch known for its superior heat-set gel-forming …