Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food
products with enhanced nutritional functionality, but structure/function relationships are not well …

In recent years, recommendation systems have become essential for businesses to enhance
customer satisfaction and generate revenue in various domains, such as e-commerce and …

Urban outdoor spaces, as significant venues for outdoor activities, are closely linked to urban
residents' quality of life and physical health. However, evidence suggests that prolonged …

Molecular order and functional properties of starch from three waxy wheat varieties grown in
China were investigated by a combination of various technical analyses. The total starch …

Background MYB is the largest plant transcription factor gene family playing vital roles in
plant growth and development. However, it has not been systematically studied in Salvia …

Background SPLs, a family of transcription factors specific to plants, play vital roles in plant
growth and development through regulation of various physiological and biochemical …

High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for enhanced
nutritional functionality of slower digestion and greater resistant starch levels compared …

Starch retrogradation is a term used to define the process in which gelatinized starch
undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation …

Flavonoids are a class of important secondary metabolites with a broad spectrum of
pharmacological functions. Salvia miltiorrhiza Bunge (Danshen) is a well-known traditional Chinese …