ReviewJournal of food science and technology2025
Advancement in starch complexes: structural features, bioactive encapsulation, and modification techniques.
Review in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Insights into factors governing encapsulation and release performance of starch-based nanocarriers for nutraceuticals delivery.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The linear amylose in starch forms inclusion complexes (ICs) with numerous nonpolar ligand molecules. Starch ICs, a type of supramolecular host-guest assembly, have key roles in the digestion, nutrient intake, and health effects of starch-containing diets. In particular, the development of ICs has been predicted to reduce the rate and extent of enzymatic digestion of starchy foods. The binding forces of host-guest components are generally weak bonds like electrostatic interactions, van der Waals force, and hydrogen bonds. Literature surveys reveal that the V-type starch acts as a reliable delivery system to encapsulate lipids, aroma compounds, fatty acids, phytochemicals, and so on. The incorporation of starch ICs into food products has led to improvements in both functional and nutritional value. This review summarizes the recent advancements and shortcomings in the starch inclusion complex. The article is divided into three parts explaining the (1) benefits of resistant starch and IC formation mechanism and (2) encapsulation of bioactive compounds, including fatty acids, phenolic, and aromatic compounds. (3) Modification techniques to enhance resistant starch content and improve digestibility. Food processing and modifications are complex and involve several non-linear relationships that can be difficult to model. The application of artificial neural networks in processes such as extrusion, encapsulation, and shelf-life estimation reduces the need for repeated experiments and aids in identifying optimal parameters. Graphical abstract:
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.