Randomized trial evaluates dough quality in low-GI crispy noodles from starch-peptide complexes, suggesting beneficial effects on health.
• Dose-dependent structural evolution of PS–RP complexes via HMT was elucidated • Rice peptides enhance multiscale order, crystallinity, and lamellar thickness • Steric hindrance & enzyme inhibition exist in potato starch–rice peptide complexes • Substituting ≤ 30% PS-RP balances dough processability with low-GI functionality • Rheological and textural mechanics dictate the functional quality of crispy noodles
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Sun et al. (2026) studied this question.
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