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Multiscale structural remodeling of highland barley starch by Monascus fermentation: Chain-length redistribution drives V-type ordering and enhances resistant starch.
Monascus fermentation is a food-compatible strategy for regulating starch digestibility, but the multiscale structural basis of resistant starch (RS) formation remains insufficiently understood. In this study, highland barley starch (HBS) was fermented for 6, 8, 10, and 12 days to clarify the depolymerization-rearrange...