Physical interactions often occur between major food components during food processing.
These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid …

There is a growing interest in alternative sources of starch for various industrial applications
to cater for the increasing demand of starch, avoid the sole reliance on conventional sources …

In this study, we investigated the complexing state and digestibility of complexes formed
between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize …

To investigate the effect of ultrasonic treatment on the properties of sweet potato starch and
sweet potato starch-based films, the complexing index, thermograms and diffractograms of …

Starch-fatty acid complexes have attracted much attention as a type of novel resistant
starches due to the formation of V-amylose between amylose and fatty acids. The aim of the …

The effect of amylose‐lipid complex formation during extrusion was studied with respect to
expansion characteristics and oxidative stability of the extrudates. Full factorial design was …

An enzymatic method was investigated to initiate a strategy of increasing the branch density
of pea starch, thus facilitating the formation of a starch-lipid complex after debranching …

The present study investigated the effect of octenyl succinic anhydride (OSA) modification of
starch on the formation of starch–lipid complexes. The complexing index (CI) showed that …

Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and
is fermented in the colon by microorganisms. RS not only has a broad range of benefits in …

The effect of saturated and unsaturated fatty acids on sweet potato starch and sweet potato
starch-based films was studied. Three fatty acids varying in degree of unsaturation were …