Review
Similar papers
Open access
Sep 2026
Structure-dependent modulation of potato and corn starch gelatinization and retrogradation by Salecan
Starch retrogradation is a critical technological challenge requiring effective mitigation. This study aimed to systematically compare how Salecan, a novel food-grade linear anionic glucan, differentially modulates gelatinization and retrogradation of potato starch (PS) and corn starch (CS) based on structural differen...
Wan-Ping Xiong, Li-Xian Hu, Cheng Ni et al.
· Food Chemistry: X · 0 citations
Open access
Oct 2026
Retrogradation Regulates the Thermal Puffing Quality of Tigernut (Cyperus esculentus L.) Starch via Modulating Its Multi-Scale Structure and Water State
Starch retrogradation is a key process governing the final quality of indirectly thermally puffed starchy foods. This study investigated the effect of retrogradation duration (0–72 h) on the multi-scale structure, water distribution, thermal puffing performance and textural properties of tigernut starch-based products....
Yu-Chen Wu, Si-Qi Wu, Sevenur Sarıkaya et al.
· Foods · 0 citations
Review
Oct 2026
Microbial fermentation-mediated starch modification: Structural evolution, mechanistic insights, traditional application and future perspectives.
Native starch has intrinsic drawbacks, including retrogradation, syneresis, poor shear stability, weak texture, and low viscosity, which restrict its applications in the food industry worldwide. Fermentation is a mild and sustainable modification method that can reduce retrogradation and syneresis, improve rheological,...
Ke-Ke Zhang, Song-Li Wei, Lin-Feng Hu et al.
· Food Chemistry · 0 citations
Open access
Oct 2026
Effects of cellulose nanocrystals on the physicochemical and retrogradation properties of pea starch
Pea starch (PS), with its high amylose content, is prone to retrogradation, which limits the shelf life of pea-based foods. However, direct evidence linking the dispersion of cellulose nanocrystals (CNCs) to water-state changes in high-amylose legume starch remains limited. The gelation and storage-induced reorganizati...
Shao-Ning Cui, Shao-Qian Cui, Wei Xie et al.
· Food Chemistry: X · 0 citations
Open access
Oct 2026
Lipid-mediated formation of amylose-lipid complexes in cold-stored mashed potatoes: Structural evidence and in vitro starch digestibility.
After gelatinization, amylose chains in starchy foods face two competing ordering pathways during cold storage: retrogradation-driven reassociation (RS3-type) and lipid-mediated inclusion complexation (RS5-type). This study examined whether mayonnaise-derived lipids modulate starch reassembly in mashed potatoes during...
Yi-Ming Wang, Yu-Wei Li, Meng-Wei Yuan et al.
· International Journal of Bio... · 0 citations
Open access
Sep 2026
Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.
Starch retrogradation critically limits the quality and shelf life of potato starch-based foods. This study investigated the mechanism of microwave (MW) irradiation on β-amylase and further verified the synergistic anti-retrogradation effect of MW-modified β-amylase on mashed potato starch, revealing that enzymatic act...
Jin-Chun Peng, Kai Huang, Meng-Ting Huang et al.
· Journal of Food Science · 0 citations