The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization
Dan Luo, Jiaxing Fan, Manqin Jin, Xuemei Zhang, Jianying Wang, Huan Rao, Wentong Xue
Topics & Concepts
StarchChemistryPolyphenolGallic acidFood scienceDigestion (alchemy)Resistant starchTannic acidBiochemistryOrganic chemistryChromatographyAntioxidantFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications