Effect of high hydrostatic pressure treatment on the formation and in vitro digestion of Tartary buckwheat starch/flavonoid complexes
Xiaoli Zhou, Jiesheng Chen, Shichou Wang, Yiming Zhou
Topics & Concepts
StarchResistant starchCrystallinityChemistryHydrostatic pressureFood scienceFlavonoidDigestion (alchemy)CrystallographyBiochemistryChromatographyAntioxidantThermodynamicsPhysicsFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology