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References from Microbial fermentation-mediated starch modification: Structural evolution, mechanistic insights, traditional application and future perspectives. Local targets link to admitted publications; unresolved targets remain external evidence.
Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation
10.1016/j.foodchem.2021.129665 · 2021 · External reference
An overview of the isolation, modification, physicochemical properties, and applications of sweet potato starch
10.1007/s11947-023-03086-1 · 2023 · External reference
Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum
10.1016/j.crfs.2024.100743 · 2024 · External reference
Gluten-reduced sweet potato-wheat bread: Influence of fermented sweet potato flour addition on bread quality and dough rheology
10.1080/15428052.2020.1738297 · 2020 · External reference
Effects of fermentation on the structure and physical properties of glutinous proso millet starch
10.1016/j.foodhyd.2021.107144 · 2022 · External reference
Influencing the retrogradation properties of potato mash through multi-scale structural modifications mediated by enzymatic hydrolysis forms
10.1016/j.foodchem.2025.144467 · 2025 · External reference
Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches
10.1016/j.ijbiomac.2024.132496 · 2024 · External reference
Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor
10.1016/j.foodchem.2005.07.060 · 2006 · External reference
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
10.1016/j.tifs.2021.01.024 · 2021 · External reference
Progress in tailoring starch intrinsic structures to improve its nutritional value
10.1016/j.foodhyd.2020.106447 · 2021 · External reference
How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread
10.1016/j.foodres.2022.111614 · 2022 · External reference
Scientists’ call to action: Microbes, planetary health, and the sustainable development goals
10.1016/j.cell.2024.07.051 · 2024 · External reference
Integration of absolute multi-omics reveals dynamic protein-to-RNA ratios and metabolic interplay within mixed-domain microbiomes
10.1038/s41467-020-18543-0 · 2020 · External reference
Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation
10.1002/star.201200106 · 2013 · External reference
Certain fermented foods and their possible health effects with a focus on bioactive compounds and microorganisms
2023 · External reference
Effects of lactic acid bacteria fermentation on the physicochemical properties of rice flour and rice starch and on the anti-staling of rice bread
10.3390/foods12203818 · 2023 · External reference
Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation
10.1016/j.jcs.2014.08.010 · 2014 · External reference
Interaction of lactic acid bacteria and Bifidobacterium with starch-lipid complex and effects on structure and digestibility of starch-lipid complex
10.1016/j.ijbiomac.2025.149302 · 2026 · External reference
Globalizing the health-promoting potential of fermented foods: A culturomics pathway to probiotics
10.1016/j.tifs.2025.105119 · 2025 · External reference
Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles
10.1002/jsfa.11830 · 2022 · External reference
Impact of starch chain length distributions on physicochemical properties and digestibility of starches
10.1016/j.foodchem.2023.137641 · 2024 · External reference
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
10.1016/j.foodres.2019.108612 · 2019 · External reference
Effects of amylolytic Lactobacillus fermentation on the nutritional quality and digestibility of purple potato flour
10.1016/j.jfca.2021.104363 · 2022 · External reference
Effects of microbial fermentation from Jiangshui source on the multiscale structure, physicochemical properties, and digestive characteristics of quinoa starch
10.1016/j.foodres.2025.118076 · 2026 · External reference
The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules
10.1016/j.foodchem.2018.11.014 · 2019 · External reference
Effects of bifidobacteria fermentation on physico-chemical, thermal and structural properties of wheat starch
10.3390/foods11172585 · 2022 · External reference
The physicochemical properties and structure of mung bean starch fermented by Lactobacillus plantarum
10.3390/foods13213409 · 2024 · External reference
Tailoring rheological, viscoelastic, and starch structural properties in plant-based beverages via homolactic fermentation of quinoa and chickpea flour blends
10.3390/polysaccharides6040092 · 2025 · External reference
Natural spontaneous fermentation effects on the properties of sweet potato flour and the resulting wet noodles
2021 · External reference
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
10.1016/j.foodres.2024.114557 · 2024 · External reference
A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch
10.1016/j.foodchem.2020.126855 · 2020 · External reference
Retrogradation behavior of wheat starch gel affected by natural fermentation
10.1016/j.ijbiomac.2025.144123 · 2025 · External reference
Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features
10.1016/j.ijbiomac.2018.10.097 · 2019 · External reference
Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal
10.1016/j.ijbiomac.2024.132729 · 2024 · External reference
Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid
10.1016/j.lwt.2024.115971 · 2024 · External reference
Microbial community dynamics and metabolite changes during wheat starch slurry fermentation
2024 · External reference
Fermentation effect on the properties of sweet potato starch and its noodles'quality by <i>Lactobacillus plantarum</i>
10.1111/jfpe.12460 · 2017 · External reference
Effect of protein types on structure and digestibility of starch-protein-lipids complexes
10.1016/j.lwt.2020.110175 · 2020 · External reference
Carbohydrate quality vs quantity on cancer risk: Perspective of microbiome mechanisms
10.1016/j.jff.2024.106399 · 2024 · External reference
Structure analysis of mung bean starch from sour liquid processing and centrifugation
10.1016/j.jfoodeng.2006.04.012 · 2007 · External reference
Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation
10.1016/j.jfoodeng.2006.01.065 · 2007 · External reference
Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours
10.1016/j.foodhyd.2022.108099 · 2023 · External reference
Effects of Lactobacillus plantarum fermentation on the retrogradation behaviors, physicochemical properties and structure of rice starch
10.1016/j.carbpol.2025.124064 · 2025 · External reference
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
10.1016/j.foodchem.2021.131417 · 2022 · External reference
Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications
10.1016/j.foodres.2023.112875 · 2023 · External reference
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
10.1038/s41564-024-01799-3 · 2024 · External reference
Fast and easy edible protein production by nitrogen-supplemented koji fermentation
10.1038/s41538-025-00463-2 · 2025 · External reference
Effects of fermentation modification and combined modification with heat-moisture treatment on the multiscale structure, physical and chemical properties of corn flour and the quality of traditional fermented corn noodles
10.3390/foods13244043 · 2024 · External reference
Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast
10.1006/fmic.2000.0395 · 2001 · External reference
Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
10.1007/s10068-020-00801-y · 2020 · External reference
Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches
10.1016/j.carbpol.2024.122793 · 2025 · External reference
Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch
10.1016/j.lwt.2024.116098 · 2024 · External reference
Fermented foods and gastrointestinal health: Underlying mechanisms
10.1038/s41575-023-00869-x · 2024 · External reference
Recent advances on anti-retrogradation technologies of starch-based foods
10.1016/j.tifs.2025.105480 · 2026 · External reference
Effect of fermentation time on physicochemical properties of starch extracted from cassava root
10.1016/j.fbio.2019.100485 · 2020 · External reference
Effects of fermentation with Lactobacillus plantarum on rice flour: The role of granular characteristics
10.1016/j.foodchem.2024.141615 · 2025 · External reference
Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process
10.1016/j.bjm.2018.02.001 · 2018 · External reference
Enzymatic modification of starch: A green approach for starch applications
10.1016/j.carbpol.2022.119265 · 2022 · External reference
Influence of solid-state fermentation on the functional characteristics of pearl millet starch: An innovative and cost-efficient approach to modify starch
10.1016/j.carpta.2024.100449 · 2024 · External reference
Time-dependent dynamics of starch structure, functionality and quality in rice noodles during inoculated fermentation
10.1016/j.carbpol.2026.124903 · 2026 · External reference
Structural changes of corn starch during Saccharomyces cerevisiae fermentation
10.1002/star.201600088 · 2016 · External reference
Leuconostoc citreum: A promising sourdough fermenting starter for low-sugar-content baked goods
10.3390/foods13010096 · 2023 · External reference
Modification of structure, pasting, and in vitro digestion properties of glutinous rice starch by different lactic acid bacteria fermentation
10.3390/foods14030367 · 2025 · External reference
Starch modified by natural fermentation in orange-fleshed sweet potato
2021 · External reference
Digestibility and structures of vinasse starches with different types of raw rice and fermented leaven
10.1016/j.foodchem.2019.05.036 · 2019 · External reference
Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough
10.1016/j.foodchem.2021.130877 · 2022 · External reference
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system-a review
10.1016/j.foodhyd.2022.108212 · 2023 · External reference
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
10.1016/j.foodchem.2025.143283 · 2025 · External reference
Fermented foods in a global age: East meets west
10.1111/1541-4337.12520 · 2020 · External reference
Molecular arrangement in blocklets and starch granule architecture
10.1016/j.carbpol.2005.10.016 · 2006 · External reference
Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains
10.1016/j.ijbiomac.2021.06.069 · 2021 · External reference
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
10.1111/1750-3841.16524 · 2023 · External reference
Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough
10.1016/j.ijbiomac.2024.131315 · 2024 · External reference
Starch retrogradation: A comprehensive review
10.1111/1541-4337.12143 · 2015 · External reference
The application of starch-based edible film in food preservation: A comprehensive review
10.1080/10408398.2024.2349735 · 2025 · External reference
Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
10.1016/j.ijbiomac.2021.08.179 · 2021 · External reference
Microbial gas fermentation technology for sustainable food protein production
10.1016/j.biotechadv.2023.108240 · 2023 · External reference
The effects of fermentation of Qu on the digestibility and structure of waxy maize starch
2022 · External reference
A comprehensive review of starch: Structure, properties, chemical modification, and application in food preservation
10.1002/fft2.70040 · 2025 · External reference
The structural properties of “Huilou” yam starch fermented with five microbial species
10.1016/j.ijbiomac.2024.135955 · 2024 · External reference
Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.)
10.1016/j.foodchem.2022.132873 · 2022 · External reference
Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum
10.1016/j.ijbiomac.2020.04.245 · 2020 · External reference
Effect of liquid fermented Chinese edible Ganoderma lucidum fungus on wheat bread: A quality improver and staling inhibitor
10.1016/j.foodcont.2023.110060 · 2024 · External reference
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
10.1080/10408398.2024.2334269 · 2025 · External reference
Investigation of changes in the fine structure of sorghum starch in the baijiu fermentation process
10.1016/j.foodhyd.2024.109905 · 2024 · External reference
Factors influencing the starch digestibility of starchy foods: A review
10.1016/j.foodchem.2022.135009 · 2023 · External reference
Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules
10.1016/j.carbpol.2019.02.077 · 2019 · External reference
Effect of lactic acid bacteria fermentation agent on the structure, physicochemical properties, and digestive characteristics of corn, oat, barley, and buckwheat starch
10.3390/foods14162904 · 2025 · External reference
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle
10.1016/j.jfoodeng.2007.06.019 · 2008 · External reference
Effect of fermentation methods on properties of dough and whole wheat bread
10.1002/jsfa.12565 · 2023 · External reference
Effect of fractionated lotus seed resistant starch on proliferation of Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus and its structural changes following fermentation
10.1016/j.foodchem.2018.05.070 · 2018 · External reference
Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties
10.1038/s41538-026-00740-8 · 2026 · External reference
Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch
10.1039/d3fo04395a · 2024 · External reference
Study on the changes of the structure and physicochemical properties of millet starch induced by Pediococcus acidilactici fermentation
10.1016/j.ijbiomac.2025.146436 · 2025 · External reference
Impacts of backslopping fermentation on the hierarchical structure, physicochemical properties and digestibility of mung bean starch
10.1016/j.foodchem.2025.146454 · 2025 · External reference
Uncovering the multiscale structure and physicochemical properties of starch extracted from naturally fermented mung bean liquid by wet milling
10.1016/j.fbio.2024.105298 · 2024 · External reference
Starch flocculation by the sweet potato sour liquid is mediated by the adhesion of lactic acid bacteria to starch
2017 · External reference
Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
10.1016/j.tifs.2023.104303 · 2024 · External reference
The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
10.1016/j.foodchem.2023.137764 · 2024 · External reference
Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse
10.1016/j.foodhyd.2016.01.004 · 2016 · External reference
Flocculation and modification of sweet potato starch using sour-liquid fermentation: Effect of individual bacteria strains
10.1016/j.fbio.2025.106090 · 2025 · External reference
The regulatory effects of butyrylated starch on gut microbiota and metabolites during in vitro fermentation: Advantages over exogenous butyrate and resistant starch
10.1016/j.carbpol.2025.123791 · 2025 · External reference
Synergy of traditional practices and modern technology: Advancing the understanding and applications of microbial resources and processes in fermented foods
10.1016/j.tifs.2025.104891 · 2025 · External reference
Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing
10.1016/j.ijbiomac.2024.129993 · 2024 · External reference
Effect of natural fermentation on the structure and physicochemical properties of wheat starch
10.1016/j.carbpol.2019.04.061 · 2019 · External reference
Inhibition of starch retrogradation: Advances in physical, chemical, and biological methods
10.1016/j.ijbiomac.2025.141390 · 2025 · External reference
Effects of fermentation by lactic acid bacteria with flocculating activity on the structure and physicochemical properties of pea starch
10.1016/j.foodres.2025.116440 · 2025 · External reference