Amylose content (AC) is critical in evaluating starch properties, significantly influencing the
food industry and human nutrition. Although amylose is not completely linear, its unique …

This study aimed to investigate the influence of ball milling assisted treatment on the degree
of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) …

Cowpea (Vigna unguiculata) and pumpkin (Cucurbita maxima) play a pivotal role as
affordable, nutritious food sources for humans. Low‐income households can significantly …

Malnutrition stemming from insufficient intake of essential micronutrients like calcium and
potassium impacts over two billion individuals, comprising more than a quarter of the world's …

Pulsed electric field (PEF) technology was used to extract starch from Q. robur flours using
low-intensity electric fields (0 and 0.1 kV/cm) and study the impact of PEF on the structure …

The research was conducted to explore the affiliation between the physicochemical
properties of rice noodles and rice starch of early indica rice samples of varying amylose …

Starch, used in various applications; offers restricted utilities due to the limited functionalities
in its native form. Several methods have been explored to enhance its functionality. Among …

This work investigated the effect of incorporating lipids and proteins on the properties of
starch-based gels relevant for plant-based cheese analogues. Gels were prepared by first …

Present study investigated the preparation of commonly used white sauce with 50% less
added fat by using 10% hydroypropylated Irri and Basmati rice starches in the formulation …

Amylopectin and amylose components are natural polymers within rice starch granules,
intertwined in specific conditions to form gel polymerized with pore crosslink network, has …