Mechanism of interaction between L-theanine and maize starch in ultrasonic field based on DFT calculations: Rheological properties, multi-scale structure and in vitro digestibility
Zongwei Hao, Ailong Hu, Juntao Cheng, Zhenni Ma, Zhaofeng Li, Jiali Lv, Huajian Xu, Huifang Ge, Hongyan Wang, Zhenyu Yu, Zhongwen Xie, Yiqun Du
Topics & Concepts
StarchChemistryAmyloseFood scienceMaize starchvan der Waals forceRheologyHydrogen bondCrystallographyChemical engineeringMoleculeMaterials scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology