Evaluation of the physicochemical properties and in vitro digestibility of the complex formed between rice starch and a novel pigment from Vaccinium bracteatum Thunb. leaf
Mingcong Fan, Weijia Lian, Yan Li, Haifeng Qian, Hui Zhang, Zhiming Rao, Li Wang
Topics & Concepts
StarchPigmentFood scienceChemistryIn vitroBotanyProanthocyanidinDigestion (alchemy)BiologyBiochemistryOrganic chemistryChromatographyPolyphenolAntioxidantFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization