Starch is an essential source of energy for the human diet. Resistant starch is the portion of
starch that is not digested in the small intestine and is fermented in the colon by …

Starch is a natural, renewable, affordable, and easily available polymer used as gelling
agents, thickeners, binders, and potential raw materials in various food products. Due to …

Fossil fuel-based products should be replaced by products derived from modern biomass
such as plant starch, in the context of the future circular economy. Starch production globally …

Background As a natural macromolecular polymer, polysaccharides are widely existed in
plants, marine and microorganisms, and have attracted attention due to their functions. Their …

Food packaging plays a fundamental role in the modern food industry as a main process to
preserve the quality of food products from manufacture to consumption. New food packaging …

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Background: Open Access Editor's Choice Review Biodegradable Packaging Materials for
Foods Preservation: Sources, Advantages, Limitations, and Future Perspectives by Andreas …

Background Starch is the major component of legume seeds. Hitherto, legume starches
have been incorporated into the formulation of numerous food products to improve …

Polysaccharides are an important class of biomolecules derived from several sources.
However, the inherent structure of polysaccharides prevents them from exhibiting favorable …

The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) treatments for
2, 6, and 10 min on structural, physicochemical, and digestive properties of rice starch were …