Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization
Xiangfu Jiang, Jianyi Wang, Yujia Ou, Baodong Zheng
Topics & Concepts
StarchChlorogenic acidLotusChemistryStarch gelatinizationMicrowaveFood scienceAmylaseDigestion (alchemy)BiochemistryBotanyEnzymeChromatographyBiologyPhysicsQuantum mechanicsChromatography in Natural ProductsPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology