Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

Chestnut (Castanea spp., Fagaceae family) is an economically and ecologically valuable
species. The main goals of chestnut production vary among species and countries and …

The phenolics from sea buckthorn (SP) exert various physiological functions. This study
examined the interactions of SP on the digestive and physicochemical properties of rice …

Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single
microwave treatment; it involves simultaneous effects of microwave power, time, and the …

Chestnuts are known for their unique flavor and nutritional value. However, the flavor
changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies …

Retrograded starches have received increasing attention due to their potential excipient
properties in pharmaceutical formulations. However, to evade its application-oriented …

The effects of starch granule associated proteins (SGAPs) removal on the annealing of waxy
and normal maize starch were investigated. Annealing significantly decreased the …

Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research
aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made …

To investigate the effect of starch granule-associated surface and channel proteins (GSCP)
on starch during annealing, normal maize starch (NMS) and waxy maize starch (WMS) were …

Sweet potato flour is a key ingredient for the production of new food products worldwide,
which imparts desired properties, nutritional value, antioxidants, and natural color to …