Starch retrogradation is a consequential part of food processing that greatly impacts the
texture and acceptability of products containing both starch and proteins, but the effect of …

Pulse crops have received growing attention from the agri‐food sector because they can
provide advantageous health benefits and offer a promising source of starch and protein …

The structural characteristics and physicochemical properties of native corn starch (NCS)
and resistant starch (RS) prepared by enzymatic hydrolysis (RS-E), microwave-enzymatic …

Starch is an important source of energy in the human diet with a variety of taste, texture,
physicochemical, and organoleptic properties which is greatly influenced by processing …

This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with
maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified …

It has long been known that starch as a raw material is of strategic importance for meeting
primarily the nutritional needs of people around the world. Year by year, the demand not …

Corn starch (CS), potato starch (PtS), and pea starch (PS) were modified by ultrasonic
frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure …

Cyperus esculentus starch was treated by pullulanase debranching and nanoprecipitation to
prepare resistant starch nanoparticles. Amylose contents, rheological properties of …

Abstract Type 3 resistant starch (RS3) was developed from Canna edulis (Ce) native starch
(NS) through dual enzymatic hydrolysis and recrystallization. Thereafter, the processed Ce …

Pea starches, in both native (NPS) and retrograded-autoclaved forms (RAPS), were
subjected to simulated gastrointestinal (GI) digestion in vitro, their multi-scale structural …