Our work presents an alkyl ketone dimer (AKD)/ polydimethylsiloxane (PDMS) co-functionalized superhydrophobic starch-based materials exhibiting excellent hydrophobicity and mechanical stability.

Different types of solid carbon nanospheres have been used for the immobilization of α-amylase and their enzymatic activity has been tested. Our results indicate that size and surface chemical modification of the nanospheres play important roles in the final enzymatic activity of the nanosystems.

This study explores the impact of ultrasound and roasting on the physicochemical properties of an oat-based dairy analog, focusing on starch digestibility and glycemic index. The study offers insights into how these treatments influence product quality and nutritional benefits.

In this paper, the effects of three antifreeze protectants (trehalose, L-lysine hydrochloride, and HPMC) on the pore structure and air filtration performance of KGM/Starch aerogels were investigated. The results showed that the average pore size of the aerogel with trehalose addition (1.0% wt) was reduced, while the filtration efficiency of air particles was enhanced, which were better than the other two.

The manuscript reports the study on the changes of the digestibility, processing properties, and structure of highland barley starch induced by dry heat treatment, heat moisture treatment, and toughening treatment. And the interrelationship between modification conditions, structure, and functional properties of starch was also investigated.

Plantain starch exhibits properties similar to those of starches from other commercial sources and surpasses the capabilities as a resistant starch. Plantain starch becomes a viable alternative source of starch for food and other industrial applications.

High-pressure steaming emerges as a promising technique due to its ability to uniformly heat rice while preserving its nutritional quality. The process notably affects starch structure across various levels, from the molecular level to the cellular system by disrupting starch structure significantly causing the leaching of amylose and losing the actual shape.

A nanofiltration membrane process was developed and evaluated for the concentration of potato fruit juice with low protein content upstream of an evaporator for energy savings. The study included membrane screening, pretreatment assessment, fouling and cleaning investigation, membrane concentration study, and a techno-economical analysis.

Physical treatments such as ultrasonication and annealing enhanced RS content in finger millet starch. The change of crystallinity to B-type enhanced enzymatic resistance to the simulated gastrointestinal environment and proliferation rate for Lactobacillus rhamnosus (MTCC 1423) compared to untreated samples. It fulfilled the criteria to be considered as prebiotics.

Staged fermentation was performed on BWS and BDS. Crystallinity of BDS increased while BWS decreased after fermentation. Breakdown viscosity was only detected in staged fermented BWS, indicating the higher fermentation level extended into endosperm. Phenolic, flavonoid, and soluble dietary fiber (SDF) played major roles in inhibition of AGE formation.

Fermented glutinous rice can promote the saccharification efficiency of the last round of Maotai-flavor liquor. Fermented glutinous rice changes the starch molecule from the last round of fermented sorghum, which reveals the mechanism of saccharification efficiency improvement. Fermented glutinous rice promoted microorganisms in the fermented sorghum above, further benefiting the liquor flavor.

We found that high-ester PGA can better inhibit the swelling and rupture of starch granules, reduce the leaching of amylose, suppress short-term retrogradation of starch, and ultimately lower the in vitro digestion rate.