Physical interactions often occur between major food components during food processing.
These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid …

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 Starch-lipid complexes have gained significant attention in recent years due to
their properties such as high viscosity, low gel strength, and high enzyme resistance …

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing
delivery systems in the food industry. These developments have the potential to solve many …

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

Starch is a macro-constituent of many foods and its properties and interactions with other
constituents, particularly water and lipids, are of interest to the food industry and for human …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

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 …

Starch bioavailability which results in eliciting postprandial glycaemic response, is a trait of
great significance and is majorly influenced by the physical interaction among the matrix …

The linear component of starch, especially amylose, is capable of forming inclusion complex
(IC) with various small molecules. It could significantly modify the structure and properties of …