Background In recent years, germination is used as a tool that improves nutritional quality of
cereals by increasing digestibility and concentration of bioactive compounds, and thereby …

Abstract Changes in the structural and physicochemical properties of quinoa starch during
germination were investigated. The amylose content of Zhongli No. 1 quinoa (ZQ) was …

Enzymatic modification can directly affect the structure and properties of starch, but generally
causes high energy consumption in drying process. Improved extrusion cooking technology …

The modification effects of Cyperus esculentus milk (CEM) on the sensory and gel properties
of set yogurt were elucidated in this study. It was found that a suitable CEM addition adjusted …

This study explored the influence of germination and fortification on the functionality and
digestibility of brown rice from the perspective of starch structure changes. The surface of …

Starch is crucial to gluten-free bread (GFB) quality. Amylolytic enzymes modified starch in
situ during breadmaking, impacting the quality of both fresh and stored bread. Here, the …

Abstract Objectives Cornu Caprae Hircus (goat horn, GH), a medicinal animal horn, is
frequently used in traditional Chinese medicine, and hydrolysis is one of the most important …

Background The determination of flavonoid content in propolis is very important because
these substances are assigned various biological properties present in propolis and their …

The effect of carboxymethylation and hydroxypropylation on the properties and structures of
potato starch (PS), tapioca starch (TS), sweet potato starch (SPS), pea starch (Ps), waxy corn …

The oil palm tree (Elaeis guineensis) produces 90% of the biomass, such as an oil palm
trunk (OPT), an oil palm frond (OPF), an empty fruit bunch (EFB), and palm oil mill effluent …