High-amylose maize refers to a special type of maize cultivar with a 50%–90% amylose
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …

Mainly due to environmental aims, petroleum-based plastics are being replaced by natural
polymers. In the last decades, starch has been evaluated in its film-forming ability for …

The structures (morphology, molecule, and crystallinity) and functional properties
(gelatinization, hydrolysis, and in vitro digestion) of normal rice starches with different …

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

The effects of six dietary fibers [pectin, guar gum, inulin, arabinoxylan, β-glucan, and
resistant starch] on the human fecal microbiota during in vitro fermentation were determined …

Starch occurs as highly organized structures, known as starch granules. Starch has unique
thermal properties and functionality that have permitted its wide use in food products and …

A thorough understanding of starch gelatinization is extremely important for precise control
of starch functional properties for food processing and human nutrition. Here we reveal the …

The disorganization and reorganization of starch components considering systems with
different levels of complexity is reviewed with particular attention on retrogradation. The …

Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with
desired structure and properties. This research is focused on the effect of pre-printing …

In order to determine the mechanisms underlying resistant starch formation, three treatments
were used to prepare resistant starch from purple sweet potato. The resistant starch yield …