Huiling Zhang

TL;DR: The inhibitory mechanisms of ferulic acid against α-amylase and α-glucosidase were investigated by enzyme kinetic analysis, circular dichroism, Fourier-transform infrared spectroscopy, fluorescence quenching and molecular docking to provide a theoretical basis for the designing of novel functional foods with ferulic Acid.

TL;DR: Overall, controlled ultrasound treatments dominantly modified the morphology and physical property of rice starch rather than the fine structure, providing additional information for the application of ultrasound on starch modification.

TL;DR: In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized and some insights focusing on the future study of microstructure and the digestibility ofStarch food are suggested.

TL;DR: In this article, the extrusion technology was applied to restructure the broken rice, and the morphology, molecular structure and digestibility of intact, broken and extruded rice were investigated with SEM, XRD, FT-IR as well as simulated in vitro gastrointestinal digestion technique.

TL;DR: It is inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.