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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書誌詳細

主要な著者:	Sandu Xie, Huiqing Chen, Xinyan Jiang, Bifang Zhou, Zebin Guo, Hongliang Zeng, Yi Zhang
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2023-10-01
シリーズ:	Foods
主題:	starch–polyphenol complex physicochemical properties structural characteristics
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/20/3763
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!