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 is a major food supply for humanity. It is produced in seeds, rhizomes, roots and
tubers in the form of semi-crystalline granules with unique properties for each plant. Though …

Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …

Native starches have limited applications in the food industry due to their unreactive and
insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has …

Four different types of amylopectin structure have been reported in our earlier work based
on the internal unit chain profile obtained from limit dextrins of amylopectin and data strongly …

Consumer trends towards environmentally friendly products are driving plastics industries to
investigate more benign alternatives to petroleum-based polymers. In the case of adhesives …

Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

Understanding starch structure-property relationship is important for the development of new
generation of starch-based foods with desirable functions. Recent developments of …

Background Structure-property relationships of starch components remain a subject of
research interest. In recent years, there has been increasing evidence revealing the …

To tailor the properties and enhance the applicability of starch, various ways of starch
modification have been practiced. Among them, physical modification methods …