Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch-Reference-Cited by-同舟云学术

Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch

Published:2019-09 Issue: Volume:94 Page:174-182
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Xianling,Li Jing,Li Bin

Funder

National Key R&D Program of China

Technical Innovation Program of Hubei province

Wuhan Yellow Crane Special Talents Program

Publisher

Elsevier BV

Subject

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

3. Polyphenol/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002

4. Tannins and human health: A review;Chung;Critical Reviews in Food Science and Nutrition,1998

5. Multiple steps and critical behaviors of the binding of calcium to alginate;Fang;Journal of Physical Chemistry B,2007

Cited by 35 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. Effects of tannic acid on physicochemical properties of gluten-free flour and the underlying mechanisms;Food Hydrocolloids;2025-01

2. Insight into the role of droplets in quinoa starch-based Pickering high internal phase emulsion for enzymatic hydrolysis reaction;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-12

3. Effect of wet media milling on starch-quercetin complex: Enhancement of Pickering emulsifying ability and oxidative resistance;Food Chemistry;2024-12

4. Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid;Food Hydrocolloids;2024-12

5. Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch;Food Chemistry;2024-08