Starch granules are composed of two distinct glucose polymers–amylose and amylopectin.
Amylose constitutes 5–35% of most natural starches and has a major influence over starch …

Starches modified with octenyl succinic anhydride (OSA) have been used in a range of
industrial applications, particularly as a food additive, for more than half a century. Interest in …

The effect of dry heat (DH, 130° C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min)
and their combination (DP) treatment on the structure, physicochemical and digestive …

Statistically and causally meaningful relationships are established between starch molecular
structure (the molecular distribution of branched starch and the chain length distribution of …

Starch molecular fine structure can have significant effects on pasting and thermal properties
of rice flour. This study investigates the mechanistic explanation of these effects, by …

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and
potato are the main botanical origins for starch production with only minor quantities of rice …

Glucans are most widespread polysaccharides in the nature. There is a large diversity in
their molecular weight and configuration depending on the original source. According to the …

In many cultures, rice is let to cool for a while after cooking before being consumed, which
results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice …

Tartary buckwheat is a promising pseudocereal with health benefits. However, native Tartary
buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for …

Abstract Effects of repeated annealing treatments (8 cycles, 12 h each) or continuous
annealing treatments (12–96 h) at 50° C on structural, physicochemical, and digestive …