Physical interactions often occur between major food components during food processing.
These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid …

Native starch is subjected to various forms of modification to improve its structural,
mechanical, and thermal properties for wider applications in the food industry. Physical …

Consumers are increasingly demanding biodegradable food packaging with a minimal
amount of synthetic preservatives and, at the same time, worried about potential …

Starch retrogradation is a mechanism that is associated with the quality of starch-based food
products; however, the molecular mechanisms underlying this process remain unclear. In …

Background Most starchy foods are subjected to thermal processing before consumption,
leading to the changes in structural and functional properties of starch. Understanding these …

Starch and gluten, the most important macromolecules in wheat flour, vary in thermal
properties. The thermal behavior of starch, gluten and their complexes during the …

Edible coating solutions consisting of pregelatinized cornstarch (PCS), basil essential oil
(BEO), and cellulose nanofibers (CNF) were prepared by a Pickering emulsion method and …

The effect of short-range molecular order of gelatinized starch on starch retrogradation was
investigated by heating starch-water mixtures to different final temperatures in a differential …

To further investigate how controlled ultrasound treatments affect the morphology, physical
property and fine structure of rice starch granules, the starch suspended in water was treated …

The influence of residual short-range molecular order on the mechanism of starch
retrogradation was examined by measuring functional properties of retrograding starch gels …