No abstract

Predicting and controlling starch retrogradation is of great interest. Advancements in starch retrogradation are relatively slow and many problems remain to be resolved. At present, starch retrogradation can be controlled qualitatively, but not quantitatively, by some techniques. Constituents or food additives such as proteins, lipids, carbohydrates, and salts play a significant role in inhibiting the retrogradation of starchy foods. Recent studies concerning the effect of additives on starch retrogradation are reviewed, and potential mechanisms are discussed.

Two are better than one: Multivalent scaffolds for targeted PET imaging probes not only feature chelators that form stable and neutral complexes with a radiometal but also contain functional groups for presentation of multiple targeting molecules. A bivalent scaffold was synthesized and coupled with a targeting ligand to afford the probe, which was used to efficiently image tumors in vivo (see picture).