Sweet potato (SP; Ipomoea batatas (L.) Lam) is an edible tuber native to America and the
sixth most important food crop worldwide. China leads its production in a global market of …

Resistant starches (RS) are those that by localization, physical, or chemical causes, are
unavailable for enzymatic attack, thus acting as dietary fiber in our organism. Several …

Understanding how starch constituent in frozen dough affected bread quality would be
valuable for contributing to the frozen products with better quality. To elucidate the …

Rice short-term (less than 12 months) storage significantly affected starch structures and
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …

Ternary systems of starch, lipids, and protein have been extensively investigated for
modulating starch digestibility recently. Nevertheless, how the proteins influenced the …

Rice is sometimes fermented with microorganisms to develop health-promoting foods, but
the contribution of a short-term fermentation (a necessary step for fermented rice cake …

Food desirable characteristics are significantly affected by the structures formed during
processing. To rational design of rice noodles with desirable digestibility and sensory …

This study investigated the effect of starch crystallinity on starch reassembly behaviors
during the heat–moisture treatment (HMT) using starches with A-type crystal content of …

The effect of acylation with various short-chain fatty acids on starch fine structure, digestion
and gut microbiota fermentation property was investigated. Nuclear magnetic resonance …

The effect of sonication temperature on the structures and digestion behaviour of corn starch
(CS, A-type), potato starch (PtS, B-type), and pea starch (PS, C-type) was investigated. For …