The current global plastics economy is highly linear, with the exceptional performance and
low carbon footprint of polymeric materials at odds with dramatic increases in plastic waste …

Considering the state of affairs related to polymers and their applications, the plastic-
dependence of the modern society is evident and becomes now needless to mention …

Statistically and causally meaningful relationships are established between starch molecular
structure (the molecular distribution of branched starch and the chain length distribution of …

Extrusion is a thermomechanical technology that has been widely used in the production of
various starch-based foods and can transform raw materials into edible products with unique …

The digestibility and structural changes of rice starch induced by heat-moisture treatment
(HMT) were investigated, and the relationships among the moisture content–starch structure …

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 …

Food extrusion has evolved over the past decades and is now a unique research area.
Starch is a primary ingredient of raw materials that are widely used in food extrusion …

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

The last few decades have witnessed a spiralling growth of interest in polymers from
renewable resources within both the scientific and industrial communities. This review …

Pregelatinized starch was made from indica rice starch using a so-called “improved
extrusion cooking technology”(IECT) under 30%–70% moisture content. IECT …