Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes
Weidong Zhang, Haibin Zhu, Liyuan Rong, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Topics & Concepts
StarchFood scienceChemistryBranAnthocyaninAmyloseDPPHResistant starchABTSAntioxidantBiochemistryOrganic chemistryRaw materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities