Complexation temperature regulated the structure and digestibility of pea starch–gallic acid complexes during high pressure homogenization
Dan Luo, Ziqing Sang, Qiang Xie, Chen Chen, Zhaomin Wang, Chunhong Li, Wentong Xue
Topics & Concepts
StarchChemistryPostprandialGallic acidFood scienceDigestion (alchemy)Homogenization (climate)Thermal stabilityBiochemistryPolyphenolBiophysicsChemical engineeringOrganic chemistryInsulinChromatographyAntioxidantBiologyEngineeringBiodiversityEndocrinologyEcologyFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications