Fermented foods and beverages have become a part of daily diets in several societies
around the world. Emitted volatile organic compounds play an important role in the …

Starch in its pure form can be used as a functional component of numerous food products;
however, much better results both in terms of technological and economical aspects are …

Starch paste is a very complex dispersion that cannot be clearly classified as a solution,
colloid or suspension and many factors affects its properties. As these ambiguities constitute …

Starch is a widely known and used emulsion stabilizer. In order to improve its properties,
various types of modifications are made that change its ability to emulsify and stabilize. This …

Corn starch‐based hydrogels are safe and biodegradable polymers with a wide array of
applications in food science. The aim of this study was to investigate the effects of starch and …

Aerogels are highly porous materials that are prepared by removing water held within a
hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently …

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in
glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its …

The addition of hydrocolloid is an effective method to improve the properties of native starch.
However, few studies have investigated the effects of konjac glucomannan (KGM) on canna …

Aerogels are of increasing interest because of their exceptionally large surface area, porous
structure, and low weight. Despite the significant increase in interest in the subject of starch …

Currently, society expects convenience food, which is healthy, safe, and easy to prepare and
eat in all conditions. On account of the increasing popularity of modified potato starch in food …