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Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation

Mengting Wang, Jianchu Chen, Shiguo Chen, Xingqian Ye, Donghong Liu

2020Carbohydrate Polymers61 citationsDOI

Topics & Concepts

Retrogradation (starch)StarchDifferential scanning calorimetryProanthocyanidinFood scienceChemistryCrystallinityBotanyBiochemistryAntioxidantBiologyPolyphenolAmyloseCrystallographyThermodynamicsPhysicsFood composition and propertiesNanocomposite Films for Food PackagingPolysaccharides Composition and Applications
Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation | Litcius