Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiotas and potential metabolic pathways during in vitro fermentation-Reference-Cited by-同舟云学术

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Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiotas and potential metabolic pathways during in vitro fermentation

Published:2024-08 Issue: Volume:448 Page:139064
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Weidong,Kong Jia,Wei Xiaoxiao,Mo Shiru,Chen Xiaodie,Chen Yi,Yu Qiang,Shen Mingyue,Xie Jianhua^ORCID

Funder

Nanchang University

State Key Laboratory of Food Science and Technology

Jiangxi Provincial Natural Science Foundation

Publisher

Elsevier BV

Reference54 articles.

1. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose;Amoako;Food Chemistry,2019

2. Influence of resistant starch in whole rice on human gut microbiota horizontal line from correlation implications to possible causal mechanisms;Cao;Journal of Agricultural and Food Chemistry,2022

3. Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches;Chanvrier;Journal of Agricultural and Food Chemistry,2007

4. Phytochemical composition, antioxidant activities and immunomodulatory effects of pigment extracts from Wugong Mountain purple red rice bran;Chen;Food Research International,2022

5. Physicochemical characterization, rheological and antioxidant properties of three alkali-extracted polysaccharides from mung bean skin;Chen;Food Hydrocolloids,2022

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