Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch
Бо Лю, Fang Zhong, Wallace Yokoyama, Dejian Huang, Song Zhu, Yue Li
Topics & Concepts
ChemistryStarchAmyloseHydrogen bondFourier transform infrared spectroscopyMaize starchDecompositionQuercetinGallateNuclear chemistryFood scienceOrganic chemistryMoleculeChemical engineeringAntioxidantEngineeringFood composition and propertiesGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities