Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

Starch is a copolymer with unique physicochemical characteristics, is known for its low cost,
easy degradability, renewable and easy availability. However, natural starches have some …

QUOKKA is a 40 m pinhole small-angle neutron scattering instrument in routine user
operation at the OPAL research reactor at the Australian Nuclear Science and Technology …

Cereal products are consumed daily by the majority of the population. Popular belief is that
these cereal products, rich in carbohydrates, produce a high glycaemic response and may …

The aim of the present study is to characterise the influence of gluten structure on the
kinetics of starch hydrolysis in pasta. Spaghetti and powdered pasta were prepared from …

This study reports the effects of addition of mushroom powder on the nutritional properties,
predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta …

The development of cereal foods with slow starch digestibility is important for the general
improvement of human health. In this study, the quality properties of noodles with added …

The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on
the physicochemical, functional and sensory properties of the gluten-free noodle prepared …

The production of high quality functional pasta from non-conventional raw materials
represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with …

Due to the undeniable role of starch in nutrition, 60–70% of total energy consumed by most
people around the world is provided by starch‐based foods. Because of the low price and …