The term “gelatinization” of starch generally describes an irreversible structural change
observable on all product design scales ranging from micro to macro level. These structural …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The objective of this work was to understand the physico-chemical changes induced in a
wheat starch model system as a result of microwave heating. Wheat starch dispersions in …

The objective of this study was to investigate the process of gelatinization, granule swelling,
and polymer leaching following microwave heating of wheat starch suspensions. Polymer …

To clarify the relationship between gelatinization degree and structure characteristics, oat
kernels were roasted to different gelatinization degree of 15%–90% based on tempering …

Four local Indian varieties of sorghum (CSH-9, CSH-5, Dadar and Parbhani) were subjected
for proximate analysis and characterization of extracted starch. Starch from the above …

Oat (Avena sativa L.) β-glucan is bound tightly to other components of the endosperm cell
wall, which means that β-glucan extraction processes are complex and involve many …

This research developed differential pressure explosion puffing (DPEP) technology to
modify oat. The effects of heating time, puffing temperature and differential pressure on …

To overcome the problems of high oil absorption in instant noodles, the effects were
evaluated of drying processes using microwaves, infrared, and hot‐air on the quality of …

This review paper is aiming to highlight the interaction between protein and starch in a food
system and its effect on thermal and rheological properties of the food product of such …