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 …

This review discusses the use of starch in plant‐based meat replacing products. Starch is
often added to meat and meat replacing products as a functional ingredient. The function of …

The effect and mechanism of four common proteins (egg white powder (EWP), soy protein
isolate (SPI), whey protein isolate (WPI) and wheat gluten (WG)) on the short-term …

Enzymatic modification is a green tool for improving starch properties due to its safety, high
efficiency, and specificity. Glycosyltransferases, such as 1, 4-α-glucan branching enzymes …

Oven roasting (OR) could induce hierarchical structural changes in starch, which is
fundamental for altering the pasting and hydration properties of cereal flour. OR makes …

The effects of the addition of pectin (P), guar gum (GG), and gallic acid (GA) on the pasting
properties and retrogradation kinetics of sweet potato starch (SPS) during storage at 4° C …

The gluten-free bread (GFB) market is steadily growing. Nonetheless, GFB-making still
remains more of an art than a science. Although there are studies showing the effect of …

This research aimed to clarify the evolution of textural characteristics and in vitro digestibility
under different storage conditions. Quickly increasing hardness and decreasing resilience …

Background Starch derivatives, such as oxidized starch, maltodextrin, and cyclodextrin are
commonly used in baking applications because of their potential functional and health …

Hardness constitutes one of the primary performance indices of bread. However, there is
scarce literature regarding the study of the mechanisms of increased hardness in different …