Nanotechnology is an emerging field in the food industry that will be important for future
industrial production to address rising customer concerns and expectations for natural …

This review paper focuses on the recent advancements in the large-scale and laboratory-
scale isolation, modification, and characterization of novel starches from accessible …

Information on the resistant starch (RS) of the common bean seed, its concentration and
health effects are scarce. RS is a starch fraction partly resistant to the digestive enzymes …

There has been an increasing global trend for encapsulation of food and pharmaceutical
products because of potential roles of this technology in preservation of active ingredients …

Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material.
JSS showed higher content of proteins, lipids, and resistant starch than commercial corn …

The type 3 resistant starch (RS3) is beneficial for blood glucose management. A high quality
RS3 was provided and its formation mechanism after calcium ion (Ca 2+) treatment was …

Rapidly digestible starch can be obtained by gelatinization (cooking), cooking extrusion, use
of small granule starch, breaking down starch granules, or by hydrolysis to maltodextrins …