Native starch is subjected to various forms of modification to improve its structural,
mechanical, and thermal properties for wider applications in the food industry. Physical …

Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …

In this experiment, blue honeysuckle anthocyanins (BHA) and nanocomplexes loaded with
blue honeysuckle anthocyanins (NC-BHA) were added to a chitosan (CS)/polyvinyl alcohol …

Lotus is a member of a small family of Nelumbonaceae and is regarded as a sacred flower
grown as a freshwater aquatic plant. All plant parts are utilized as food and medicine. Lotus …

The present study aimed to evaluate the influence of ultrasonication on the physicochemical
properties of native and acid-hydrolyzed white sorghum starch. Sorghum starch exhibited …

Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source
that constitutes up to 20% starch. The review mainly focused on the extraction methods of …

Oyster peptides extracted from oysters have strong off-odors, which hinders consumer
acceptance. The “empty” V-type starches (V 6a, V 6h, V 7a, V 7h, V 8a, and V 8h) prepared …

Starch is extensively used in food applications for process convenience and to improve the
quality of food products at industrial levels. The contemporary research on starch has …

Abstract Treatment or processing of starch with organic acids (citric, stearic, succinic, and
malic acids) can be used to obtain starch properties like low retrogradation, desirable …

Abstract Lotus (Nelumbo nucifera Gaertn.) seeds are important food item in many countries
and are regarded as low-GI food. The total starch content of lotus seeds could reach over …