According to different sources, structures, digestive properties and applications, resistant
starch (RS) can be divided into five categories. The Influencing factors of RS mainly include …

This study aimed to evaluate the effects of anise essential oil Pickering emulsion (AEO-PE)
on the corn starch/cassia gum (CS/CG) composite films in terms of mechanical properties …

Starch is an important source of energy in human nutrition. It is also widely used as a
processing aid in several food and non-food industries. Starch in wheat flour contributes to …

Numerical simulation was applied for the extrusion process in an extrusion-based food 3D
printing. The rheological properties of the materials and their printing characteristics were …

The effect elicited by degree of starch gelatinization on the rheological properties of starch-
gluten model dough was examined. Gelatinization temperature, water retention capacity …

Potato flour with different gelatinization degrees was prepared and the properties of potato
flour-wheat flour dough were compared to investigate the reason why dough with more than …

Despite the commercial availability of gluten-free (GF) products, numerous nutritional,
sensory, and textural limitations have been brought to the attention of the baking industries …

It is expected to improve the utilization of potatoes and enhance the nutritional value of
traditional staple food by adding a certain proportion of potato granules to wheat flour in …

White, yellow and purple maize flours were obtained after dried kernels milling with two
different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution …

As an under-utilized resource of the apricot kernel by-product, the apricot kernel flour (AKF)
and its derivatives were analyzed and partially substituted for the wheat flour of the bread …