Obiro, Wokadala CuthbertRay, Suprakas SinhaEmmambux, Mohammad Naushad2013-07-192014-04-302012-04Obiro, WC, Ray, SS & Emmambux, MN 2012, 'V-amylose structural characteristics, methods of preparation,significance and potential applications', Food Reviews International, vol. 28, no. 4, pp. 412-438.8755-9129 (print)1525-6103 (online)10.1080/87559129.2012.660718http://hdl.handle.net/2263/21993The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, which may form distinct nano- or micron-scale structures. V-amylose has potential as a biomaterial for nanoencapsulation of sensitive bioactive and flavor ingredients, modification of rheological behavior of starch-containing products, reduction of starch retrogradation, and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed.en© Taylor & Francis. This is an electronic version of an article published in Food Reviews International, vol. 28, no. 4, pp. 412-438, 2012. Food Reviews International is available online at : http://www.tandfonline.com/doi/abs/NanoencapsulationStarch digestibilityStarch nanoparticlesStarch rheologyStarch spherulitesV-amylose complexesPostprint Article