Pectins are polysaccharides present commonly in dicotyledonous and non-grass
monocotyledonous plants. Depending on the source, pectins may vary in molecular size …

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

In order to elucidate the mechanism of interaction between Tremella fuciformis
polysaccharide (TP) and potato starch (PS), PS-TP composites with different concentrations …

Research and development in health care industry is in persistence progression. To make it
more patient-friendly or to get maximum benefits from it, special attention to different …

The effects of three types of inulin, including FS (DP≤ 10), FI (DP of 2–60) and FXL (DP≥
23), on the gelatinization and retrogradation characteristics of wheat starch were …

The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC),
Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different …

One of the most important trends in the development of edible films is the inclusion of both
probiotics and prebiotics in the polymeric matrix, so they can play an active role in the health …

Starch gelatinization has been widely studied previously, but there is still a lack of
systematical research on the relationship between the degree of starch gelatinization (DSG) …

Fructans are water soluble, non‐digestible fructose polymers found as storage
polysaccharides in certain plants. They are classified as inulin‐type, graminan‐type and …

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as
it offers good stabilising effect. Moreover, starch can be easily modified either physically or …