Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction
Ting He, Lei Zhao, Liang Wang, Lin Liu, Xuwei Liu, Sushil Dhital, Zhuoyan Hu, Kai Wang
Topics & Concepts
AmyloseAmylopectinStarchChemistryIsothermal titration calorimetryGallic acidHydrophobic effectMaize starchPolysaccharidePolyphenolCrystallinityComplex formationFood scienceCrystallographyOrganic chemistryBiochemistryInorganic chemistryAntioxidantFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology