ArticleFood chemistry: X2024
Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Effect of Microwave-Assisted Heat-Moisture Treatment on Structure, Physicochemical Properties and In Vitro Digestibility of Wheat Starch.Foods (Basel, Switzerland) · 2026Article
- Hydrothermally Modified Defatted Coconut Fiber as a Functional Fat Replacer in Reduced-Fat Cookies: A Structure-Function Study.Foods (Basel, Switzerland) · 2026Article
- Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology.Foods (Basel, Switzerland) · 2025Article
- Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch.Foods (Basel, Switzerland) · 2025Review
- Characterization and Nutritional Intervention Effects ofFoods (Basel, Switzerland) · 2025Article
- The molecular mechanisms and new classification of resistant starch - A review.Current research in food science · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.
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Registered trials
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