Background All starch fractions not digested and absorbed in the small intestine of healthy
humans are considered resistant starch (RS), and their habitual intake has been associated …

The development of functional foods has increased in the last decade, and recently
assembled and self-assembled starch-polyphenol V-type complexes (according to the …

Starch-polyphenols complex with unique physicochemical and functional properties has
gained research interests. As a method of physical modification, plasma treatment leads to …

The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz,
20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of …

Rice short-term (less than 12 months) storage significantly affected starch structures and
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …

Ternary systems of starch, lipids, and protein have been extensively investigated for
modulating starch digestibility recently. Nevertheless, how the proteins influenced the …

This study emphasized on structural alteration of rice starch-unsaturated fatty acid
complexes by adding trans-2-dodecaenoic acid (t12), trans-oleic acid (t18), cis-oleic acid …

This study investigated the formation mechanism of enzyme-resistant structures in extruded
starch, specifically, fatty acid–starch complexes (FASCs). The effects of fatty acids (FAs) with …

Rice is sometimes fermented with microorganisms to develop health-promoting foods, but
the contribution of a short-term fermentation (a necessary step for fermented rice cake …

The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical
structures. Identifying the structures that synergistically determine noodle integrated …