Related references
Note: Only part of the references are listed.Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme
Libo Wang et al.
FOOD CHEMISTRY (2022)
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling
Jianzhong Zhu et al.
FOOD HYDROCOLLOIDS (2022)
Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
Joscelin T. Diaz et al.
FOOD HYDROCOLLOIDS (2022)
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions
Andrea Aleixandre et al.
FOOD CHEMISTRY (2022)
Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties
Jingwei Hu et al.
FOOD HYDROCOLLOIDS (2022)
Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility
Lijiao Kan et al.
FOOD HYDROCOLLOIDS (2022)
Characterization and in vitro digestion properties of cassava starch and epigallocatechin-3-gallate (EGCG) blend
Song Zhu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch
Ting He et al.
CARBOHYDRATE POLYMERS (2021)
The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds
Lukasz Seczyk et al.
FOOD CHEMISTRY (2021)
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion
Meihui Yu et al.
FOOD HYDROCOLLOIDS (2021)
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes
Xueqin Han et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Inhibition of starch digestion by gallic acid and alkyl gallates
Alyssa San Andres Gutierrez et al.
FOOD HYDROCOLLOIDS (2020)
Mechanism of bridging and interfering effects of tea polyphenols on starch molecules
Nan Chen et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Exogenous addition of muicle (Justicia spicigera Schechtendal) extract to white maize tortillas affects the antioxidant activity, texture, color, and in vitro starch digestibility
L. Alvarez-Poblano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Antioxidant mechanism of tea polyphenols and its impact on health benefits
Zhaoming Yan et al.
ANIMAL NUTRITION (2020)
Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
Chengdeng Chi et al.
FOOD HYDROCOLLOIDS (2019)
Effect of epigallocatechin gallate on the gelatinisation and retrogradation of wheat starch
Junxian Pan et al.
FOOD CHEMISTRY (2019)
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments
Hao Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings
Hongwei Wang et al.
FOOD CHEMISTRY (2019)
Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility
Renbing Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility
Xuyang Sun et al.
FOOD & FUNCTION (2019)
Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction
Iman Dankar et al.
FOOD CHEMISTRY (2018)
The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging
Xin-Ke Zhang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose
Derrick Amoako et al.
CURRENT OPINION IN FOOD SCIENCE (2016)
Interactions between starch and phenolic compound
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Effect of pH on the physicochemical and binder properties of tigernut starch
Philip F. Builders et al.
STARCH-STARKE (2014)
Laccase-mediated functionalization of chitosan by caffeic and gallic acids for modulating antioxidant and antimicrobial properties
Mojca Bozic et al.
CARBOHYDRATE POLYMERS (2012)
Effect of tea polyphenols on the retrogradation of rice starch
Yue Wu et al.
FOOD RESEARCH INTERNATIONAL (2009)
CpG oligodeoxynucleotide treatment enhances innate resistance and acquired immunity to African trypanosomes
Tajie H. Harris et al.
INFECTION AND IMMUNITY (2007)
Share Paper
