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 …

Background All starch fractions not digested and absorbed in the small intestine of healthy
humans are considered resistant starch (RS), and their habitual intake has been associated …

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

Edible insects are gaining attention as a novel food; however, studies with their use in food
are still limited. This study aimed to determine the chemical composition, physical …

Vitexin, a C-glycosylated flavonoid, is abundant in numerous foods. In this study, vitexin was
determined as an uncompetitive α-glucosidase inhibitor and its binding site was different …

The development of functional foods has increased in the last decade, and recently
assembled and self-assembled starch-polyphenol V-type complexes (according to the …

Recent developments of hot-extrusion 3D printing (HE-3DP) have made it possible to
manipulate starch digestibility. This work investigated the regulating mechanism of starch …

The Pickering emulsions stabilized by chitosan hydrochloride-carboxymethyl starch (CHC-
CMS) nanogels prepared through a facile covalent cross-linking method using 1-ethyl-3-(3 …

The starch digestibility strongly depends on the food composition and microstructure formed
during food processing. To control rice starch digestion and glycemic response, rice starch …

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