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The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization

Food ChemistryEngineeringBiochemistryHigh-pressure HomogenizationFood BiophysicsBiochemical EngineeringBiotechnologyPolyphenol StructuresPea Starch-polyphenol ComplexesPolysaccharideFood EngineeringBiomolecular EngineeringHealth Sciences