Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch
Yuxue Zheng, Jinhu Tian, Xiangli Kong, Dan Wu, Shiguo Chen, Donghong Liu, Xingqian Ye
Topics & Concepts
StarchCrystallinityChemistryFood scienceProanthocyanidinPolyphenolAqueous solutionBerryResistant starchBotanyBiochemistryOrganic chemistryBiologyCrystallographyAntioxidantFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities