Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch
Mengting Wang, Haiguang Mao, Zhijian Ke, Rui Huang, Jianchu Chen, Lili Qi, Jinbo Wang
Topics & Concepts
StarchChemistryFood scienceAmyloseResistant starchProanthocyanidinRheologyBiochemistryMaterials sciencePolyphenolAntioxidantComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems