Evaluation of the physicochemical properties and in vitro digestibility of the complex formed between rice starch and a novel pigment from Vaccinium bracteatum Thunb. leaf-Reference-Cited by-同舟云学术

Evaluation of the physicochemical properties and in vitro digestibility of the complex formed between rice starch and a novel pigment from Vaccinium bracteatum Thunb. leaf

Published:2022-04 Issue: Volume:374 Page:131627
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fan Mingcong,Lian Weijia,Li Yan,Qian Haifeng,Zhang Hui,Rao Zhiming,Wang Li

Funder

Fundamental Research Funds for the Central Universities

Six Talent Climax Foundation of Jiangsu

National Natural Science Foundation of China

Jiangsu Province Department of Human Resources and Social Security

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods;Bordenave;Food & Function,2014

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