Starch-flavonoids interactions from Cyperus esculentus L. (tigernut) oil cake: insight on structural, physicochemical properties and digestibility
This paper investigated the interaction characteristics between flavonoids and homologous starch in tigernut (Cyperus esculentus L.) oil cake. Infrared spectroscopy and X-ray diffraction analyses exhibited that the tigernut flavonoids can bind starch through hydrogen and hydrophobic interactions. SE...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2025-08-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online dostop: | http://www.sciencedirect.com/science/article/pii/S2590157525008466 |
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