ArticleFood chemistry: X2026
Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated wheat starch (WS)-long-chain inulin (LCI) complexes treated with high-power ultrasound (UA) (1200 or 1500 W, 75 °C water bath, 30 or 180 s (s)). This study showed that the UA-treated WS-LCI composites of each group exhibited partial gelatinization, except for the UA-180 s group, where the starch was gelatinized entirely. In addition, cracks and dents were observed on the surface of many particles within each UA-treated WS-LCI group. Specifically, it contributed by altering the starch composition, thereby increasing the proportions of slowly digestible starch, amylose, and resistant starch (RS). The 1500 W UA-treated WS-LCI composite exhibited the coexistence of A- and V-type crystallites, consistent with the findings for A1047/1022 cm
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