Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing

Colorimetric Method for Determination of Sugars and Related Substances

Michel Dubois, K. A. Gilles, J. K. Hamilton et al. · Analytical Chemistry · 1956 · 51K citations

Food Chemistry, Chemical Measurement, Bioanalysis +13

The specificity of proanthocyanidin-protein interactions.

Ann Hagerman, L. G. Butler · Journal of Biological Chemistry · 1981 · 975 citations · Full text

Protein Chemistry, Protein Function, Biochemistry +11

A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study

Amparo López‐Rubio, Bernadine M. Flanagan, Elliot P. Gilbert et al. · Biopolymers · 2008 · 690 citations

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

Frederico Augusto Ribeiro de Barros, Joseph M. Awika, Lloyd W. Rooney · Journal of Agricultural and Food Chemistry · 2012 · 341 citations

Food Chemistry, Nutrition, Polyphenolics +11

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

Derrick B. Amoako, Joseph M. Awika · Food Chemistry · 2019 · 221 citations

Engineering, Intrahelical V-complexes, Biochemistry +7