Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch-Reference-Cited by-同舟云学术

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Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch

Published:2024-08 Issue: Volume:449 Page:139191
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Nan,Feng Zi-Jian,Gao Hao-Xiang,He Qiang,Zeng Wei-Cai

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Sichuan Province Science and Technology Support Program

Publisher

Elsevier BV

Reference45 articles.

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

2. Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility;Andrea;LWT,2022

3. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch;Chai;Journal of Agricultural and Food Chemistry,2013

4. Mechanism of bridging and interfering effects of tea polyphenols on starch molecules;Chen;Journal of Food Processing and Preservation,2020

5. Interaction and action mechanism of starch with different phenolic compounds;Chen;International Journal of Food Sciences and Nutrition,2020

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Core-shell structured alginate-based hydrogel beads modified by starch and protocatechuic acid: Preparation, characterization, phenolic slow release and stable antioxidant potential;Food Chemistry;2024-11

2. Research progress on the regulation of starch-polyphenol interactions in food processing;International Journal of Biological Macromolecules;2024-11

3. Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics;Foods;2024-05-16

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