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The poor hydrophilicity of raw starch limits its applications, resulting in increased processing complexity. Ethanol-induced V-type granular starch (EVGS), a type of cold-water swelling starch, can be prepared through ethanol-aqueous heat treatment (EAHT). Four types of native starch with three crystalline structures were used to prepare EVGS. At 70 % ethanol, the preparation process was divided into temperature gradients to explore the EVGS formation process. X-ray diffraction (XRD), DSC (Differential Scanning Calorimetry) and non-isothermal kinetics analysis revealed three stages in the formation process: destruction of the native crystalline structure, formation of composite crystalline structure, and complete formation of V-type crystalline structure. The observed "blocklets" structure of EVGS suggested that the crystalline structure transformation might be based on this structural unit. A water phase gradient dispersion method was used to monitor the cold-water swelling behavior of EVGS: as the dispersion time increased, short-chain amylose leached first, followed by long-chain amylose, accompanied by the enhanced hydrophilicity of amylopectin, the "blocklets" structure limited EVGS swelling extent and prevented complete granules rupture, contributing to its cold paste stability. Overall, this study further elucidated the formation process and the multi-scale structure of EVGS and proposed an interpretation of cold-water swelling process for EVGS., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2025 Elsevier Ltd. All rights reserved.)

The role of the plant matrix is recognized as the main factor restricting starch digestibility in beans. Several authors have provided insights about the mechanisms behind the reduced starch digestibility in plant matrices. In this study, by means of a mathematical model, we provide a mechanistic explanation of the role played by the cell wall. It was confirmed that starch entrapped within intact cells could only be hydrolysed after α-amylase diffusion through the cell wall. This process is limited by the pores naturally present in the cell wall and the adsorption of α-amylase to the cell wall surface. These factors restrict the concentration of α-amylase available within the cells. The model assumptions are valid under controlled laboratory conditions and were validated with in-vitro digestion data giving very accurate results. The proposed approach provides new information to understand the digestibility of starch, and possibly other macronutrients, in complex food matrices., (Copyright © 2020 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Isolated bean cells were used to understand the contribution of cell wall and cytoplasmic matrix on starch digestibility. Cotyledon cells were treated enzymatically and mechanically to reduce the level of cell intactness. SEM and chemical characterization revealed that enzymatic treatment modified cell wall thickness and porosity without altering the cytoplasmic matrix, whereas mechanical treatment completely disrupted cell structure. Decreasing cell intactness increased the rate but not the extent of starch digestion in-vitro. It was concluded that cell wall serves as a permeable barrier limiting the access of digestive enzymes. Cytoplasmic matrix, on the other hand, reduced further the accessibility of amylase to starch affecting its hydrolysis rate. In addition, it was proven that cell structural changes, if any, occurring during digestion had no effect on starch hydrolysis., (Copyright © 2017 Elsevier Ltd. All rights reserved.)