Influence of structure complexity of phenolic compounds on their binding with maize starch-Reference-Cited by-同舟云学术

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Influence of structure complexity of phenolic compounds on their binding with maize starch

Published:2022-07 Issue: Volume:33 Page:100286
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Chen Nan,Gao Hao-Xiang,He Qiang,Yu Zhi-Long,Zeng Wei-Cai

Funder

Science and Technology Department of Sichuan Province

National Key Research and Development Program of China

Sichuan Province Science and Technology Support Program

National Key Research and Development Program of China Stem Cell and Translational Research

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference31 articles.

1. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose;Amoako;Current Opinion in Food Science,2016

2. Charge transport in nanoscale aromatic and antiaromatic systems;Breslow;Journal Of Physics-Condensed Matter,2008

3. Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids;Chang;International Journal of Biological Macromolecules,2020

4. Molecular dynamics simulation for mechanism elucidation of food processing and safety: state of the art;Chen;Comprehensive Reviews in Food Science and Food Safety,2019

5. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015

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