Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

Starch is an important functional component in many foods and a major source of calories in
the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six …

Blend of starch and hydrocolloids is a secure and feasible physical modifying method for
native starch. Konjac glucomannan (KGM), a kind of non-ionic hydrocolloids, has been …

In this paper, the effects of pectin (PE) with different concentrations on the pasting,
rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco …

This study aimed to evaluate the physical-chemical interaction between caffeic acid (CA)
and gelatinized corn starch with varying amylose and its potential effect on starch digestion …

The starch digestibility strongly depends on the food composition and microstructure formed
during food processing. To control rice starch digestion and glycemic response, rice starch …

Pullulan is a non-ionic, linear, water-soluble and a neutral polysaccharide. It is composed of
α-(1, 6) repeated maltotriose units via α-(1, 4) glycosidic bond having chemical formula (C 6 …

Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil
absorption and distribution in fried starchy foods. In the present study, attenuated total …

White rice is the staple food for more than half of the world's population, but it has a high
glycemic index and minor resistant starch (RS) content. The consumption of cooked white …

Normal maize starch (NMS) with various water content was subjected to high temperature in
the oil phase to mimic the frying process. The structure and physicochemical properties of …