R.S. Kadan

Common tea formulations modulatein vitrodigestive recovery of green tea catechins

Dietary phenolics: chemistry, bioavailability and effects on health

Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation

Effect of Gamma Irradiation on Molecular Structure and Physicochemical Properties of Corn Starch

Evaluation of rice flour modified by extrusion cooking

Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch

Starch digestibility in food matrix: a review

Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines

Resistant starch in food: a review

Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents

Novel food and non-food uses for sorghum and millets

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Supramolecular Helical Systems: Helical Assemblies of Small Molecules, Foldamers, and Polymers with Chiral Amplification and Their Functions

A review on protein–phenolic interactions and associated changes

In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice

Effect of the addition of fatty acids on rice starch properties

Effect of Rice Starch‐Lipid Complexes on In Vitro Digestibility, Complexing Index, and Viscosity

Texture and other Physicochemical Properties of Whole Rice Bread

Functional and Digestive Characteristics of Extruded Rice Flour

Effects of Processing Conditions on Qualities of Rice Fries

Functional Properties of Extruded Rice Flours

Rice Fry Texture as Affected by Gum Application and Mechanical Perforation