Background Most starchy foods are subjected to thermal processing before consumption,
leading to the changes in structural and functional properties of starch. Understanding these …

With the growing global population, the need for food is expected to grow tremendously in
the next few decades. One of the key tools to address such growing food demand is …

Atmospheric pressure cold plasma (ACP) is considered as non-thermal treatment with
potential microbial inactivation efficiencies. This study is aimed to determine the effect of …

To clarify the detailed behaviors of protein, starch and interactions during complex dough
processing, structural changes in dough protein and starch during continuous Mixolab …

This study aimed to investigate the impact of heat treatment on the molecular structure of
starch and protein in wheat flour and to establish a correlation between the changes in …

Radio frequency (RF) heating as an emerging technology is widely used to improve cereal-
based food quality. To further investigate effects of RF treatment on buckwheat quality …

This aim of the study was to evaluate the technological properties of rice starch modified by
high hydrostatic pressure (HHP). Black rice starch (BRS) was dispersed in 20% water and …

This study investigated the effects of highland barley's germination time (24, 48, and 72 h)
on the thermomechanical, pasting, fermentation, dynamic rheological, molecular mobility …

Since high temperature facilitates the gelatinization of starch, temperature is generally
recognized to play a key factor in the digestibility of starch during the drying process …

The effect of dry heat (DH, 70° C, 3, 5, and 8 h), ultrasonication (US, 44 Hz, 10, 20, and 30
min), and their combination on pearl millet flour were evaluated for thermal, pasting …