Highlights•Nature of starch-phenolics non-covalent interactions reviewed.•Interactions affect
physicochemical properties of starch and phenolics.•How to better utilise the interactions for …

Chronic non-communicable diseases are the major cause of death globally. Whole grains
are recommended in dietary guidelines worldwide due to increasing evidence that their …

For the first time, purple corn pericarp (PCP) was converted to polyphenol-rich extract using
two-pot ultrasound extraction technique. According to Plackett-Burman design (PBD), the …

The present review explores the nutritional, phytochemical and pharmacological potential as
well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal plant …

Abstract Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye
hybridization, is mainly used as animal feed. In recent years, there has been increasing …

The understanding of interactions between proteins, carbohydrates, and phenolic
compounds is becoming increasingly important in food science, as these interactions might …

Background Starch is the major stored carbohydrate in grains and legumes. Apart from
nutritional functionality, starch has multiple industrial applications. Starch is synthesised in …

To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …

Plants produce a huge diversity of specialized metabolites (SM) throughout their life cycle
that play important physiological and ecological functions. SM can protect plants and seeds …

Lotus leaf flavonoids (LLF) are a group of bioactive natural substances. In this study, the
structure, thermal properties, rheology behaviors and in vitro digestibility of cooked LLF …