Swelling behavior involves the process of starch granules absorbing enough water to swell
and increase the viscosity of starch suspension under hydrothermal conditions, making it …

Background Globally healthy diet promotion is essential to find ways to incorporate
beneficial compounds into commonly consumed foods without drastically changing …

The formation of starch-polyphenol complexes through high-pressure homogenization
(HPH) is a promising method to reduce starch digestibility and control postprandial glycemic …

Modification of grains using green technologies receiving more attention in today's world for
better utilization. Browntop millet was treated at a frequency of 20 kHz using probe …

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly
in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to …

The fractionation and reconstitution method was employed to investigate the impact of
different proportions of A-type (AS) and B-type (BS) wheat starch on the quality of liangpi …

The regulatory effects of different mannuronate/guluronate ratios in sodium alginate (SA)
and calcium ion (Ca 2+) concentrations on the structure and properties of starch-SA …

Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure
homogenization (HPH) or microfluidization (DHPM) technology has received humongous …

The production of high-quality noodles relies on using premium-quality wheat flour. There is
growing interest in using nonthermal technologies (NTTs), like ultrasound, high hydrostatic …

This study explored the effect of incorporating cellulose and starch nanoparticles, obtained
from the Commelina coelestis Willd plant, on the physical and chemical properties of starch …