Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility

被引：0
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作者：
Kan, Lijiao [1 ]
Capuano, Edoardo [1 ]
Oliviero, Teresa [1 ]
Renzetti, Stefano [2 ]
机构：
[1] Food Quality and Design Group, Wageningen University and Research, Bornse Weilanden 9, Wageningen,6708WG, Netherlands
[2] Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, Wageningen,6708WG, Netherlands
来源：
Food Hydrocolloids | 2022年 / 126卷
关键词：
Flavonoids - Gelation - Melting - Physicochemical properties - Rheology - Starch - Tannins;
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