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

Background Starchy products have been widely used in the food, paper, textile, plastic,
cosmetics, adhesives, and pharmaceutical industries. To meet specific requirements of their …

Starch-lipid complexes, which are types of resistant starch (RS), formed readily using
extrusion processing in the industrial setting, but their formation is mainly affected by the …

In this study, we investigated the complexing state and digestibility of complexes formed
between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize …

The effects of three saturated fatty acids on functional properties of normal wheat and waxy
wheat starches were investigated. The complexing index (CI) of normal wheat starch–fatty …

In this study, we investigated the effects of chain length and degree of unsaturation of fatty
acid (FA) on the structure, physicochemical properties, and in vitro digestibility of maize …

The starch-lipid complex between the pea starch (PSt) and glycerol monolaurate (GM) was
prepared using ultrasound with different amplitudes, durations and application sequences …

In the present study, the effects of repeated heat-moisture treatments (RHMT) on the in vitro
digestibility, physicochemical and structural properties of sweet potato starch were …

The effects of different electron beam irradiation doses (2, 4, 8 KGy) and various types of
fatty acids (lauric acid, stearic acid, and oleic acid) on the formation, structure …

Herein, we concern the multi-scale structure and properties (digestibility and pasting) of
highland barley starch following heat moisture treatment (HMT). With the moisture content …