Structural and Physicochemical Properties of a Chinese Yam Starch–Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment

Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatment were investigated. X-ray diffraction, Fourier t...

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Detalles Bibliográficos
Autores principales: Xie, Sandu, Chen, Huiqing, Jiang, Xinyan, Zhou, Bifang, Guo, Zebin, Zeng, Hongliang, Zhang, Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606916/
https://www.ncbi.nlm.nih.gov/pubmed/37893656
http://dx.doi.org/10.3390/foods12203763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606916/
https://www.ncbi.nlm.nih.gov/pubmed/37893656
http://dx.doi.org/10.3390/foods12203763

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