Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …

Starch is the most important glycemic carbohydrate in foods. The relationship between the
rate and extent of starch digestion to produce glucose for absorption into the bloodstream …

Cereals high in amylose content (AC) and resistant starch (RS) offer potential health
benefits. Previous studies using chemical mutagenesis or RNA interference have …

Statistically and causally meaningful relationships are established between starch molecular
structure (the molecular distribution of branched starch and the chain length distribution of …

Starch is a copolymer with unique physicochemical characteristics, is known for its low cost,
easy degradability, renewable and easy availability. However, natural starches have some …

Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …

Starch from a given botanical source can vary considerably in terms of physicochemical
properties in its native and hydrolyzed forms. The current study investigated the structural …

To tailor the properties and enhance the applicability of starch, various ways of starch
modification have been practiced. Among them, physical modification methods …

The structures (morphology, molecule, and crystallinity) and functional properties
(gelatinization, hydrolysis, and in vitro digestion) of normal rice starches with different …

The role of amylose content in electrospinning starch nanofibres is well understood, but that
is not the case for the roles of the molecular structures of amylose and amylopectin. Here …