Rice, has long been an inseparable part of the human diet all over the world. As one of the
most rapidly growing crops, rice has played a key role in securing the food chain of low …

Electron beam irradiation (EBI), as a typical “green” emerging technology, can effectively
alter the functional properties of starch by influencing its microstructure. This alteration …

Roles of temperature, moisture and starch granule-associated surface lipids (SGASL) during
heat-moisture treatment (HMT) of waxy highland barley starch were elucidated. Starch …

The objective of this study was to investigate the dual modification of red rice starch using
pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and …

The objective of this work was to evaluate the effects of enzymatic hydrolysis on digestibility
and morphological and structural properties of hydrothermally pre-treated (HPT) red rice …

The development of high solids enzymatic hydrolysis (HSEH) technology is a promising way
to improve the efficiency of bioenergy production from solid waste. Pretreatment methods …

Nanocrystals derived from organic particles, such as starch, can be produced through acid
or enzymatic hydrolysis reactions to serve as stabilizers in Pickering emulsions. Starch …

The increasing industrial demand and the search for novel ingredients in food and non-food
sectors have driven research efforts toward alternatives to traditional commercial starches …

Polyphenol complexes can improve the physicochemical and functional properties of starch.
In this study, a wheat starch-Lonicera caerulea berry polyphenol complex (WS-LCBP) was …

The objective of the study is to evaluate the impact of treatment with superheated steam on
the structural, thermal, and functional characteristics of quinoa starch. The superheated …