A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects-Reference-Cited by-同舟云学术

A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

Published:2023 Issue:18 Volume:14 Page:8071-8100
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Raza Husnain¹²³^ORCID,Xu Hui¹²,Zhou Qian¹,He Jiayi¹,Zhu Beiwei¹^ORCID,Li Siqian¹,Wang Mingfu¹^ORCID

Affiliation:

1. Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China

2. College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China

3. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK, 1958, Denmark

Abstract

The interactions of starch with polyphenol under green methods.

Funder

National Key Research and Development Program of China

Shenzhen Science and Technology Innovation Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO01729J

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