Starch represents one of the major agricultural products in the world and is used in a wide
range of food and non-food applications. It is the main component of rice grains, influencing …

Nanotechnology has the potential of application in the food industry and processing as new
tools for pathogen detection, disease treatment delivery systems, food packaging, and …

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 …

Pectin represents a very heterogeneous biopolymer whose functionality remains largely
puzzling. The link between the pectin fine structure and functional properties with relevance …

With the deepening of polysaccharide research, whether the real polysaccharide structure
can be clearly observed directly affects researchers' understanding of polysaccharide …

Cell wall disassembly during fruit ripening is the main process leading to fruit softening. In
strawberry fruit (Fragaria× ananassa, Duch.), functional analysis with transgenic plants have …

Background Polysaccharides are one of the major group of bioactive macromolecular
derived from plants, bacteria, fungi and seaweeds. Atomic force microscopy (AFM), a type of …

The aim of this study was to prepare starch-based filled hydrogels fortified with a model
lipophilic nutraceutical (β-carotene) and determine the influence of starch type (mung bean …

Atomic force microscopy (AFM) provides a method for detecting nanoscale structural
information. First, this review explains the fundamentals of AFM, including principle …

Pectinases catalyze numerous pectin conversion reactions strongly impacting on the quality
of fruits, vegetables, and the related intermediate and end products. The effect of processing …