High-amylose maize refers to a special type of maize cultivar with a 50%–90% amylose
content of the total starch. High-amylose maize starch (HAMS) is of interest because it …

The concept of food matrix has received much attention lately in reference to its effects on
food processing, nutrition and health. However, the term matrix is used vaguely by food and …

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 …

Recent studies of the mechanisms determining the rate and extent of starch digestion by α-
amylase are reviewed in the light of current widely-used classifications for (a) the …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

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

In this study, we investigated the effects of chain length and degree of unsaturation of fatty
acid (FA) on the structure, physicochemical properties, and in vitro digestibility of maize …

Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …

One of the many functional benefits of dietary fibre when present in the human diet is its
ability to reduce the rate of absorption of glucose after consumption of high glycaemic …

Background Diets rich in dietary fibre are associated with multiple health benefits, but there
is often only a restricted understanding of the mechanisms underlying these associations …