Physical interactions often occur between major food components during food processing.
These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid …

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 …

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

To investigate the effect of ultrasonic treatment on the properties of sweet potato starch and
sweet potato starch-based films, the complexing index, thermograms and diffractograms of …

Amylose–lipid complexes (ALCs) are classified as resistant starch types III or V. This paper
reviews the ALCs production methods and health benefits and provides an outlook of the …

Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary
fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail …

This study investigated the formation mechanism of enzyme-resistant structures in extruded
starch, specifically, fatty acid–starch complexes (FASCs). The effects of fatty acids (FAs) with …

This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and
investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the …

The study presents an innovative approach using heat-moisture treatment (HMT) to prepare
rice starch-oleic acid (OA)/linoleic acid (LOA) complex. Relationship of the multi-scale …

In recent years, the functionalization of food-based materials has generated considerable
interest as a new route to develop clean label ingredients intended to replace chemically …