Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase
Fengfeng Li, Zhao Chen, M.-S. Chang, Xiuling Zhang, Xiaochen Liu, Jinge Wang
Topics & Concepts
AnthocyaninStarchChemistryFood scienceAmylaseFourier transform infrared spectroscopyMaize starchDifferential scanning calorimetryOrganic chemistryChemical engineeringEnzymePhysicsThermodynamicsEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications