Background Food is a complex system, which usually contains many different compounds.
Thus, interaction between starch and other compounds is unavoidable and often …

Daily use of wholegrain foods is generally recommended due to strong epidemiological
evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a …

The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the
physicochemical characteristics, structural properties, and in vitro digestion of gelatinized …

Phenolic compounds affect starch-based gels features and their further hydrolysis with
starch digestive enzymes. However, the acidification produced by the addition of phenolics …

This study investigated the effects of waxy (Wx) protein on wheat V-type resistant starch (RS
5) formation, molecular structure, and physicochemical properties. We discovered that waxy …

Some analytical methods can be miniaturized to mitigate waste generation, cost, analysis
time, and analysts' exposure to toxic compounds. Spectrophotometric methods generally …

Solid-state fermentation (SSF) is a powerful fermentation technology for valorizing rest
materials and by-products of different origin. Oleaginous Zygomycetes fungi are often used …

Yellow dent, high amylose and waxy corn were evaluated using lab-scale conventional,
enzymatic (E-milling) and intermittent milling and dynamic steeping (IMDS) processes. The …

The effect of non-starch polysaccharides on the structural and functional properties of native
starch have been extensively studied. However, the effect of non-starch polysaccharides on …

The study evaluated the detectable type B trichothecenes (TCT B) in cakes with different
formulations in order to analyse their interaction with matrix components and the impact of …