As one of the crucial components of the food system, starch can be converted to glucose
after hydrolysis in the human body, so regulating its digestive properties is vital for …

Nonthermal cold plasma technology has emerged as a novel and promising approach for
modifying starch, offering distinct advantages over traditional methods. This article explores …

The compositional, bioactive, functional, pasting, and thermal characteristics of native,
dehulled, and germinated grass pea flour were examined. Germination significantly …

This study aimed to explore the changes in the structural and functional properties of
cornstarch modified by oxidation, esterification, and cross-linking under ultrasonic …

Radio frequency (RF) heating as an emerging technology is widely used to improve cereal-
based food quality. To further investigate effects of RF treatment on buckwheat quality …

Maximizing the nutritional benefits and extending the shelf life of millets is essential due to
their ancient significance, rich nutrient content, and potential health benefits, but challenges …

This study investigated the effects of ultrasonic and three chemical individual and dual
modification treatments on corn starch's physicochemical, thermal, and rheological …

The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10
min) on the physico-chemical, functional, structural, and rheological properties of white …

The present study aimed to develop a new probiotic functional beverage using white finger
millet (WFM), pineapple crown powder (PCP), and Lactobacillus rhamnosus GG NCDC 347 …

The present study aims to develop, optimize, and evaluate the effective incorporation of
pineapple core powder (PCP) in plant-based probiotic beverages using Lactocaseibacillus …