Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Starch is an important source of energy in the human diet with a variety of taste, texture,
physicochemical, and organoleptic properties which is greatly influenced by processing …

Owing to the interest in sustainable foods, a new approach known as 3D food printing is
being employed to make fibrous foods for meat and fish substitutes. In this study, we …

The study of new gluten-free (GF) foods is necessary since consumers intolerant to gluten
are more and more frequently diagnosed. The study evaluated the impact of acidification …

The purpose of this study was to slow down the digestibility of starch granules by
encapsulating it in zein shells. Drop of the preformed swollen corn starch (CS) granule …

This study explored the effect of diverse coagulants (glucono-δ-lactone (GDL), gypsum
(GYP), microbial transglutaminase (MTGase), and white vinegar (WVG)) on microstructure …

Common cereal processing through germination and fermentation usually has an important
impact on the technological performance of the flours, mainly because of the activation of …

Three different pulses, namely green lentils, broad beans and chickpeas, were subjected to
germination under daylight conditions. Germination resulted in changes to proximal …

分别将不同比例(5%, 10%, 15%) 的大豆蛋白, 乳清蛋白, 豌豆蛋白添加到玉米淀粉中,
对其进行糊化, 质构和流变特性的研究. 结果表明: 15% 大豆蛋白使糊化温度由85.3℃ …

The effects of ultraviolet-B (UV-B) radiation on the physiological properties, phenolic acid
accumulation, and dough-making quality of wheat during germination were investigated. UV …