Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods

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Journal

Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: October 2019

Publication date (Print): October 2019

Page: 125577

Article

DOI: 10.1016/j.foodchem.2019.125577

PubMed ID: 31669942

SO-VID: 3f9a383b-12cc-4c41-b9ca-948f916a02ad

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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