Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes

. This study revealed that the UA-treated WS-LCI complex formed V-type RS that can be incorporated into steamed bread formulations to enhance springiness and adhesiveness. Overall, UA treatment modulated amylose-driven interactions within the WS-LCI system, promoting V-type RS formation, altering digestive structural characteristics, and improving the hardness and viscoelastic properties of steamed bread.

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Publication Details

Journal
Food Chemistry X
Published
2026-04-01
DOI
https://doi.org/10.1016/j.fochx.2026.103858
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00

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article

Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes

Chia-Ching Yen, Ping‐Hsiu Huang, Wen-Chang Chang, Ruei-Fu Chen
Food Chemistry X
Food composition and properties
article

Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes

Chia-Ching Yen, Ping‐Hsiu Huang, Wen-Chang Chang, Ruei-Fu Chen
article en

Abstract

. This study revealed that the UA-treated WS-LCI complex formed V-type RS that can be incorporated into steamed bread formulations to enhance springiness and adhesiveness. Overall, UA treatment modulated amylose-driven interactions within the WS-LCI system, promoting V-type RS formation, altering digestive structural characteristics, and improving the hardness and viscoelastic properties of steamed bread.

Food Chemistry XVol. 35
National Chiayi University (TW)
National Science and Technology Council, Ministry of Science and Technology of the People's Republic of China, National Science and Technology Council
Affordable and clean energy
Openalex Percentile: Top 27%
Food composition and properties
DOIOpen Access PDFOpenAlex
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