Starch retrogradation is a consequential part of food processing that greatly impacts the
texture and acceptability of products containing both starch and proteins, but the effect of …

Background The starchy crops which normally form the staple diet of people are rich in
carbohydrates. People leading a sedentary lifestyle and consuming high amounts of …

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 …

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 …

Recent studies of the mechanisms determining the rate and extent of starch digestion by α-
amylase are reviewed in the light of current widely-used classifications for (a) the …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

Starch is an important functional component in many foods and a major source of calories in
the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six …

Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …

Background Enzymatic modification of foods is an important tool for enhancing starch
functionality due to its safety, high efficiency, and specificity. Enzymatic modification of …

Abstract α‐Amylase catalyses the first step in the digestion of starch, a main source of
carbohydrate in the human diet. Amylase present in human saliva was one of the first …