High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

The retrogradation of starch is an inevitable change that occurs in starchy food during
processing and storage, in which gelatinized starch rearranges into an ordered state. The …

Starch gelatinization is a crucial process in determining both texture and nutrition properties
of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling …

Starch, as a widely available renewable resource, has the potential to be used in the
production of controlled-release fertilizers (CRFs) that support sustainable agriculture …

Background There has been a growing interest in consumers around the world in adopting a
more plant-based diet for health, sustainability, and ethical reasons. Many commercially …

Present trends towards technologies and processes that increase the use of residues make
starchy vegetal biomass an important alternative material in various applications due to …

Tartary buckwheat is a promising pseudocereal with health benefits. However, native Tartary
buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for …

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize,
oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for …

Large amounts of different starches are produced worldwide since starch is widely used as a
functional component in prepared foods and is one of the most important sources of energy …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …