Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch
Rong Hu, Liangru Wu, Xueqin Liao, Fusheng Zhang, Jiong Zheng
Topics & Concepts
StarchRetrogradation (starch)BambooFlavonoidRheologyPolysaccharideChemistryFood scienceResistant starchDigestion (alchemy)ViscoelasticityHydrogen bondModified starchMaterials scienceChemical engineeringOrganic chemistryChromatographyComposite materialMoleculeAmyloseEngineeringAntioxidantFood composition and propertiesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging