Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing
research attention due to its industrial application potential, such as functional foods and …

Starch is the most important component in potato tubers, whose structure and composition
play key roles in properties of potato storage, processing, and applications. This review …

To investigate the interaction mechanism of casein (CA) and whey protein (WP) with
anthocyanins from purple potato flour (PPA), multiple spectroscopic techniques and …

The use of starch in food systems in many instances relies on its thickening and gelling
capacity. When native starches fail to match process and/or product‐specific requirements …

Immobilized enzymes have been widely applied in several fields over the past years, and
the number of studies on the topic has been rapidly increasing. This review aimed to …

In this study, we investigated changes in the chain length distribution, molecular weight
distribution, amylose content, microstructures, thermal properties and rheological properties …

This study aimed to prepare a novel colorimetric indicator film from virtually pure (99%)
amylose (AM) and anthocyanins extracted from red cabbage (RCA). The AM used was a …

Pumpkin has human nutritional benefits, arising from its high content of starch and of dietary
fibres such as pectins. Pectin has been found to slow starch digestion in digesta, which is …

Twin-screw extrusion pretreatment has great potential for the development of three-
dimensional (3D) printed food as dysphagia diets. This study aimed to investigate the effect …

Starch, a polysaccharide primarily composed of amylose and amylopectin, serves as a
critical energy source in plants. However, its native properties often limit its application in the …