Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance
Zhipeng Qiu, Rui Li, Jin Chen, Ling Chen, Fengwei Xie
Topics & Concepts
AmyloseStarchChemistryResistant starchPullulanaseResveratrolHydrolysisPolysaccharideModified starchHydrogen bondFood sciencePolyphenolFood chemistryCrystallographyChemical engineeringOrganic chemistryCrystal structureBiochemistryMoleculeAntioxidantSupramolecular chemistryGreen chemistryEngineeringFood composition and propertiesMicroencapsulation and Drying ProcessesMicrobial Metabolites in Food Biotechnology