Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice

Yuxue Zheng, Jinhu Tian, Yukiharu Ogawa, Xiuxiu Yin, Enbo Xu, Shiguo Chen, Donghong Liu, Xiangli Kong, Xingqian Ye