ReviewFoods (Basel, Switzerland)2025
The Effect of Protein-Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The trial behind it
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Who cites it
22 citing papers in PubMed.
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2026Article
- Substitution of Wheat Flour with Modified Highland Barley Flour Affects Properties and Quality of Wheat Flour, Dough, and Noodles.Foods (Basel, Switzerland) · 2026Article
- Taro (Colocasia esculenta (L.) Schott) Corms and Cormels Cultivated in Brazil as Plant-Based Food Ingredients: Nutritional, Microstructural, and Pasting Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026Review
- Understanding the Impact of Single-Helical Maize Amylose on Steamed Bun Hardness Enhancement.Foods (Basel, Switzerland) · 2026Article
- Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.Foods (Basel, Switzerland) · 2026Article
- Phenolics Distribution in Rice and Their Macromolecular Interactions: A Matrix-Centric Perspective.Foods (Basel, Switzerland) · 2026Review
- Nutritional and Antioxidant Profile of BrownMolecules (Basel, Switzerland) · 2026Article
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
- Impact of Knife, Disc, and Ball Milling on the Structure and Functionality of Quinoa Flour.Foods (Basel, Switzerland) · 2026Article
- Modeling and Optimization of Extruded Corn Product Fortification.Foods (Basel, Switzerland) · 2026Article
- Ginger starch-whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods.Current research in food science · 2026Article
- Functional and Rheological Properties of Gluten-Free Flour Blends from BrownMolecules (Basel, Switzerland) · 2025Article
- Pasting and Gel Behavior of Durum Wheat Derivatives.Gels (Basel, Switzerland) · 2025Article
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Effect of Polyphenols Extracted fromFoods (Basel, Switzerland) · 2025Article
- Effect of Food Matrix and Administration Timing on the Survival ofFoods (Basel, Switzerland) · 2025Article
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Grains are an energy source for human beings, and the two main components-starch and protein-determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics, nutritional properties, and application in grain-based foods. The interaction of proteins with starch greatly affects the structure, physicochemical, and digestive properties of the starch matrix. Scientists have tried to apply this effect to create foods tailored to specific needs. Therefore, studying the effect of protein on the structure and properties of starch in the starch-protein complexes will help in designing personalized and improved starch-based food. This paper reviews the latest research about the effects of endogenous and exogenous proteins on the structure and properties of starch, as well as factors influencing the interaction between protein and starch. This includes investigations of the chain and aggregation structure of proteins with starch, as well as assessments of impacts on thermal properties, rheology, gel texture properties, hydration properties, aging, and digestion. In addition, particular examples illustrating the effects of protein-starch interaction on starch properties in various foods are discussed, providing a reference for designing starch-protein foods that are rich in terms of nutrition and easier to process.
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