Introduction of chlorogenic acid into thermal processed starch- oleic acid system controls the ordered structure and inhibits oleic acid oxidation through molecular interactions
Zhipeng Qiu, Zipeng Liu, Ling Chen, Bo Zheng
Topics & Concepts
ChemistryOleic acidStarchChlorogenic acidSteric effectsLipid oxidationThermal oxidationHydrogen bondOrganic chemistryMoleculeBiochemistryAntioxidantFood scienceSiliconPhytochemicals and Antioxidant ActivitiesCassava research and cyanideSpectroscopy and Chemometric Analyses