Background Food is a complex system, which usually contains many different compounds.
Thus, interaction between starch and other compounds is unavoidable and often …

Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …

Highlights•Nature of starch-phenolics non-covalent interactions reviewed.•Interactions affect
physicochemical properties of starch and phenolics.•How to better utilise the interactions for …

Functional ingredients can be encapsulated by various wall materials for controlled release
in food and digestion systems. Starch, as one of the most abundant natural carbohydrate …

Background Functional foods fortified with antioxidants are gaining more popularity since
consumption alone of foods naturally rich in antioxidants is insufficient to reduce oxidative …

As the main source of energy for human beings, starch is widely present in people's daily
diet. However, due to its high content of rapidly digestive starch, it can cause a rapid …

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a
compendium which collects, in an easy and compact way, state-of-the-art details on …

The understanding of interactions between proteins, carbohydrates, and phenolic
compounds is becoming increasingly important in food science, as these interactions might …

The linear component of starch, especially amylose, is capable of forming inclusion complex
(IC) with various small molecules. It could significantly modify the structure and properties of …

Nanotechnology is considered as one of the promising research fields in recent decades.
This novel technology studies the materials within the nanometer scale plus their …