Starch is a major part of the human diet and an important material for industrial utilization.
The structure of starch granules is the subject of intensive research because it determines …

Fermentation is one of the most economical and safe methods to improve the nutritional
value, sensory quality and functional characteristics of raw materials, and it is also an …

Abundant starch was isolated from Dioscorea zingiberensis CH Wright, a novel and
underutilized industrial crop resource. In this study, an intelligent packaging film able to …

Complex gels of fermented indica rice starch (FIRS) and soybean protein isolate (SPI)(0%–
12%) were prepared to investigate the relationship between gel characteristics and …

The structural, physicochemical and digestive properties of rice starch modified by the
combination of different temperature (60, 70, 80, 90 and 100° C) preheating and pullulanase …

To reduce the wheat-flour-based food texture and flavor deterioration caused by starch
retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by …

In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus
1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to …

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 …

Modified starch was better suitable for food processing, and fermentation was one of the
effective methods to modify starch. This study investigated the separate and synergistic …

The comprehensive understanding of multi-scale structure of starch and how the structure
regulates the pasting/digestion properties remain unclear. This work investigated the effects …