Oat is a promising grain well-incorporated into human diet due to the presence of multiple
nutrients in composition and its unique health-enhancing attributes. Similar to other cereals …

Soft composite gels were prepared with ultrasound-treated rice protein (URP, 4%) and rice
starch (RS, 6%). The compositional and physical attributes of URP were elucidated, and the …

This study aimed to compare the effect of various exogenous proteins on wheat starch (WS)
digestion and assess the relevant mechanisms based on the distribution behaviors of …

Starch and protein are essential biomacromolecules ubiquitous in foods that contribute to
nutritional and textural properties. Understanding the gelling behavior of starch and proteins …

Pea protein isolates (PPI) mainly contain globulin proteins responsible for forming fragile
gels affecting the texture properties of plant-based foods like extruded meat analogs. This …

The effect of the cold-set and heat-set gelling mechanism of whey protein isolate on bigel
production was assessed. For this purpose, hydrogel phase was produced with whey …

To effectively address coal dust pollution, the amino group (− NH 2) in soy protein isolate
was reacted with the carbonyl group (C= O) produced by corn starch through the Maillard …

The interactions between protein and starch in the oat dough/batter system during heating
are particularly important for oat-based products but are rarely understood. In this study, the …

Iron-pan roasting is a common processing technique used in India to produce value-added
popped rice. For the first time, traditional landrace genotypes black rice (Chak-hao), red …

Glycated whey protein isolate (gWPI) was produced by dry thermal reaction between whey
protein isolate (WPI) and lactose, and its influence on the gelatinization, gel properties, and …