Highlights•Nature of starch-phenolics non-covalent interactions reviewed.•Interactions affect
physicochemical properties of starch and phenolics.•How to better utilise the interactions for …

Many ligands can form inclusion complexes with amylose. Their presence induces a
conformation change involving the transformation of amylose double helices to a single …

The amylose component of starch can form complexes known as V-amylose with
amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed …

Recently, pre-formed V-type starch has become popular as a versatile carrier in
encapsulation systems of containing starch-guest inclusion complexes (ICs). However, the …

The hypothesis of increasing the branch density of starch to reduce its digestion rate through
partial shortening of amylopectin exterior chains and the length of amylose was investigated …

Starch, in particular the linear amylose fraction is able to form helical inclusion complexes
with different volatile flavor compounds. Suitable ligands are non-covalently bound to starch …

Flavoring ingredients are often the most expensive ingredients in food formulations, and
their stability and release behavior are significant factors for quality and acceptability of food …

Phenolic compounds can form complexes with starch during food processing, which can
modulate the release of phenolic compounds in the gastrointestinal tract and regulate the …

The addition of functional long chain (LC) unsaturated fatty acids to foods is often hampered
by their instability. This study aimed to probe the possibility of using molecular inclusion …

The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes
with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose …