Concepedia

Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch

Yuxue Zheng, Jinhu Tian, Xiangli Kong, Dan Wu, Shiguo Chen, Donghong Liu, Xingqian Ye

Food Chemistry · 2020 · 94 citations · 25 references

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25

Interactions between starch and phenolic compound

Fan Zhu · Trends in Food Science & Technology · 2015 · 543 citations

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Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

Yanwei Chai, Mingzhu Wang, Genyi Zhang · Journal of Agricultural and Food Chemistry · 2013 · 275 citations

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Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

Derrick B. Amoako, Joseph M. Awika · Food Chemistry · 2019 · 238 citations

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Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin

Min Li, Chris W. Pernell, Mário G. Ferruzzi · Food Hydrocolloids · 2017 · 220 citations

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Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure

Wenhan Yang, Xiangli Kong, Yuxue Zheng et al. · Ultrasonics Sonochemistry · 2019 · 203 citations · Full text

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