Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch

In order to investigate the synergistic effect of extrusion and polyphenol treatment on the physicochemical and structural characteristics of corn starch (CS), four polyphenols (ferulic acid, gallic acid, quercetin and curcumin) were selected in this study. The solubility, swelling power, pasting pr...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	XIAO Zhigang, LI Fan, WANG Kexin, YU Xiaoshuai, MA Yuxin, BI Chonghui, WANG Li, WANG Na, WANG Peng
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-11-01
Subjects:	polyphenols; corn starch; structural characteristics; antioxidant properties; in vitro digestibility
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-023.pdf