The retrogradation of starch is an inevitable change that occurs in starchy food during
processing and storage, in which gelatinized starch rearranges into an ordered state. The …

Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …

Background All starch fractions not digested and absorbed in the small intestine of healthy
humans are considered resistant starch (RS), and their habitual intake has been associated …

Starch is an important component of food, and starch retrogradation is a common
phenomenon during the storage of starch-based foods. In this study, the retrogradation …

The development of functional foods has increased in the last decade, and recently
assembled and self-assembled starch-polyphenol V-type complexes (according to the …

In this study, the long-and short-range order of retrograded starch was evaluated using
Fourier-transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), and …

In this study, catechin (CC) and procyanidin (PC) were introduced into rice starch gels to
improve the printability of starch-based materials in hot-extrusion 3D printing (HE-3DP). Our …

This study aimed to evaluate the effect of the selected phenolic acids, ie, cinnamic acid
(CIA), caffeic acid (CA), and ferulic acid (FA), on corn starch (CS) retrogradation and their …

Rice short-term (less than 12 months) storage significantly affected starch structures and
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …

Ternary systems of starch, lipids, and protein have been extensively investigated for
modulating starch digestibility recently. Nevertheless, how the proteins influenced the …