The problems associated with native starches (NSs) and single modified starches were
stated in order to justify dual modification of various starches. Broadly, there are two types of …

Starch is an important source of energy in the human diet with a variety of taste, texture,
physicochemical, and organoleptic properties which is greatly influenced by processing …

The category of starch-rich foods is on the spot for its role in the development of obesity and
related diseases. Therefore, the production of food having a low glycemic index should be a …

Sapota fruits were coated with soyabean starch extracted by two different methods and
using three different methods of coating (dip**, spraying, and brushing) to determine their …

Abstract White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated
with the ultrasound-chilling (UC) and combined with annealing treatments (UC+ ANN 45 …

Millets represent a group of at least 13 highly nutritious, climate‐resilient grain species.
Currently being considered as potential replacement to conventional staple food crops …

Four rice (Oryza sativa L.) starches widely differing in amylose content were subjected to
acetylation, hydroxypropylation, and dual modification involving acetylation followed by …

Through a series of gelatinization, enzymatic debranching and heat moisture treatment,
unmilled japonica broken rice was applied to prepare thermally stable and digestive enzyme …

This study investigated the effects of annealing on the structural and physicochemical
properties of rice starch below the onset temperature (To) by 5° C and 15° C. The results …

Glycogen branching enzymes (GBEs, EC 2.4. 1.18) play a crucial role in modifying the
starch structure and enhancing its properties. The common approaches to starch …