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Characterization of a Novel Resistant-Starch and Its Effects on Postprandial Plasma-Glucose and Insulin Responses
ABSTRACT Objectives of this study were to understand the physicochemical properties of a novel resistant starch (RS) made by complexing high-amylose maize starch VII (HA7) with palmitic acid (PA),Expand
Effects of lipids on enzymatic hydrolysis and physical properties of starch.
After cooking with the lipids, NCS, TPS, and HA7 showed significant decreases in enzymatic hydrolysis, and their DSC thermograms displayed amylose-lipid-complex dissociation peaks except with the CO. Expand
Understanding starch structure and functionality.
Abstract Starch plays a significant role in the texture, stability, appearance, and nutritional value of food products. A comprehensive understanding of chemical compositions, structures, andExpand
Gelatinization and rheological properties of starch
Native and modified starches are important raw materials used in the industry. Gelatinization and rheological properties of starch are primary physicochemical properties to determine itsExpand
Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches.
All the native bean starches were highly resistant to enzyme digestion and pinto bean starch showed the highest onset and peak gelatinization temperatures, and the lowest gelatinization temperature range; whereas navy bean starch exhibited the lowest values. Expand
Deficiency of Starch Synthase IIIa and IVb Alters Starch Granule Morphology from Polyhedral to Spherical in Rice Endosperm1
It is proposed that SSIIIa and SSIVb have crucial roles in determining starch granule morphology and in maintaining the amyloplast envelope structure and a model of spherical starch granules production is presented. Expand
In vitro and in vivo digestion of octenyl succinic starch.
This study aimed to understand effects of octenyl succinic anhydride modification of normal corn (NCS) and high-amylose corn (HA7) starch on their enzymatic hydrolysis rates and found that after modification with 3% and 10% OSA, resistant starch (RS) contents of the cooked OS-NCS increased and was found in rat feces. Expand
Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.
The extrusion cooking did cause complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities, and the extruded bean powder displayed functional properties similar to those of two commercialbean powders. Expand
Effects of cooking methods and starch structures on starch hydrolysis rates of rice.
With the least starch hydrolysis rate and the largest RS content, stir-fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans. Expand
Starch characterization and ethanol production of sorghum.
The sorghum starches showed greater peak and breakdown viscosity but lower setback viscosities than the B73 corn starch, resulting from the lower amylose content of the sorghun starches. Expand