Polysaccharides are promising biomolecules with lowtoxicity and diverse bioactivities in
food processing and clinical drug development. However, an essential prerequisite for their …

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

Starch granules are composed of two distinct glucose polymers–amylose and amylopectin.
Amylose constitutes 5–35% of most natural starches and has a major influence over starch …

Pulse crops have received growing attention from the agri‐food sector because they can
provide advantageous health benefits and offer a promising source of starch and protein …

Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

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 …

The research of starch as a matrix material for manufacturing biodegradable films has been
gaining popularity in recent years, indicating its potential and possible limitations. To …

There is increasing interest in the development of Pickering emulsions stabilized by food
grade (nano) particles, due to their promising applications in food formulations. The work …

Acid hydrolysis is an important chemical modification that can significantly change the
structural and functional properties of starch without disrupting its granular morphology. A …

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