Polysaccharides derived from plant foods are major components of the human diet, with
limited contributions of related components from fungal and algal sources. In particular …

Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …

Amylose–lipid complexes (ALCs) are classified as resistant starch types III or V. This paper
reviews the ALCs production methods and health benefits and provides an outlook of the …

A primary focus of the management of type 1 diabetes has been on matching prandial
insulin therapy with carbohydrate amount consumed. However, even with the introduction of …

Purpose Virgin coconut oil (VCO) is a medium-chain fatty acid source with popularly
attributed benefits on obesity management. However, its role on obesity requires elucidation …

Seaweeds are traditional food ingredients mainly in seaside regions. Modern food science
and nutrition researchers have identified seaweed as a source of functional nutrients, such …

The formation of amylose–lipid complexes (ALC) had been associated with reduced starch
digestibility. A few studies have directly characterised the extent of ALC formation with …

Studies over the decades highlighted the role of lipids in modulating inherent glycaemic
response of rice, still much needed to elucidate how the chain length and saturation of fatty …

Alongside proteins, soluble fibres are the most promising ingredients for formulating foods
with high satiating capacity. Because of the considerable complexity and variety of …

Research has indicated that consuming medium-chain triglycerides (MCT) may be more
satiating than consuming long-chain triglycerides (LCT) potentially causing a reduction in …