Interactions between starch and phenolic compound
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference58 articles.
1. Effects of chemical and enzymatic modifications on starch−stearic acid complex formation;Arijaje;Journal of Agricultural and Food Chemistry,2014
2. Effects of brans from specialty sorghum varieties on in vitro starch digestibility of soft and hard sorghum endosperm porridges;Austin;Cereal Chemistry,2012
3. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility;Barros;Journal of Agricultural and Food Chemistry,2012
4. Effect of ferulic acid and catechin on sorghum and maize starch pasting properties;Beta;Cereal Chemistry,2004
5. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods;Bordenave;Food & Function,2014
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