The linear component of starch, especially amylose, is capable of forming inclusion complex
(IC) with various small molecules. It could significantly modify the structure and properties of …

Native starches are commonly modified for desired properties because of their limited
applications. Among various modifications, microwave irradiation has been gaining strong …

Functional modifications of starch, such as paste properties, retrogradation, water absorption
indexes, solubility, and swelling capacity, are induced by the amylose-lipid complex. This …

In this study, starch-cinnamaldehyde complexes were prepared by wet method (aqueous
ethanol solvent) and dry method (solvent-free) under different temperatures to regulate the …

The ordered structure of inclusion complexes (ICs) between high amylose starch and nine
C10 aroma molecules were investigated using experimental approaches (diffractive …

Beneficial effects of polyunsaturated fatty acids on health as well as their high susceptibility
to oxidative deterioration have promoted the development of different delivery systems. In …

The objective of this study was to investigate the effect of starch debranching followed by
differential ethanol precipitation on the formation and in vitro fermentation of starch–lipid …

Novel lotus root starch (LRS)-myristic acid (MA) complexes were prepared using an
ultrasound-assisted hydrothermal method (UHM) to investigate its nutritional intervention in …

The prevalence of type 2 diabetes (T2D) has become a major public health concern
worldwide. Slowly digested or indigestible carbohydrates such as resistant starch (RS) are …

Off-flavors have garnered significant attention in research due to their impact on overall
flavor, which leads consumers to avoid purchasing or consuming food products with off …