Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

Starch gelatinization is a crucial process in determining both texture and nutrition properties
of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling …

Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

Starch is the most important glycemic carbohydrate in foods. The relationship between the
rate and extent of starch digestion to produce glucose for absorption into the bloodstream …

Background Most starchy foods are subjected to thermal processing before consumption,
leading to the changes in structural and functional properties of starch. Understanding these …

Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …

The structural and digestive properties of wheat flour which had been treated with
superheated steam were investigated. Superheated steam treatment increased the degree …

There has been a rapid growth in research and innovation of bio-based adhesives in the
engineered wood product industry. This article reviews the recent research published over …

The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry
matter. In recent years, substantial progress has been made on the molecular structure of …

Starch from a given botanical source can vary considerably in terms of physicochemical
properties in its native and hydrolyzed forms. The current study investigated the structural …