Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

Frying is one of the most common methods of preparing foods. However, it may lead to the
formation of potentially hazardous substances, such as acrylamide, heterocyclic amines …

The wide applications of natural starches in industries often encounter problems such as
easy syneresis, pH sensitivity, and heating instability. The influences of an addition of …

The study aimed to explore the stimulating effect of static magnetic field (SMF) treatment on
germinated brown rice (GBR) by monitoring changes in α-amylase activity and structural and …

The self-assembled and assembled starch V-type complexes have recently been classified
as type 5 resistant starch (RS5). These complexes can be made from starch in alliance with …

Starch is the main composition of frozen dough. How the freezing rate of frozen dough
affected multi-scale structures and functionalities of starch in the frozen dough and the …

Dry rice noodles are associated with difficulties in rehydration and high cooking losses. The
aim of this research was to improve the rehydration and edible quality of dried rice noodles …

The effects of common vetch starch (CVS) substitution on rice noodle quality were
investigated, aiming to improve their texture and reduce starch digestibility. The CVS had …

Consumers rely on product labels to make healthy choices, especially with regard to the
glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar …

Rehydration of dried rice noodles (DRNs) is a time-consuming process, which is dominated
by the compactness of noodle structure. Therefore, DRNs with differentiated porous …