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 …

Frying is commonly used by consumers, restaurants, and industries around the globe to
cook and process foods. Compared to other food processing methods, frying has several …

The adsorption behaviors of Cu (II) and tetracycline (TC) on polyethylene microplastics that
were exposed to air (A-PE-MPs), water (W-PE-MPs) and soil (S-PE-MPs) environments for a …

Starch is an important component of food, and starch retrogradation is a common
phenomenon during the storage of starch-based foods. In this study, the retrogradation …

Starch can readily form complexes with polyphenols. However, its two components, namely
amylose and amylopectin, differ significantly in their ability to complex with phenolic …

Abstract Effects of pectin with different molecular weight (M w) on gelatinization behavior,
textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were …

This study aimed to investigate the interaction modes between maize starch (MS) and
quinoa polyphenols (QPs) under hydrothermal treatments and its influence on the multi …

Elderly people often experience difficulty in swallowing and have impaired regulation of the
nervous system. Furthermore, their blood glucose level can rise easily after eating …

In the present study, the properties of two apple sourced-pectin (AP-1 and AP-2) were
comparative studied, and their influence on the formation of high internal-phase Pickering …

The use of oleogels for replacing solid fats is a hot topic in the food industry. The objective of
this work was to partially or totally replace butter by candelilla wax/canola oil oleogel, and …