Starch-phenolic complexes are built on physical CH-p interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods.
Li M, Ndiaye C, Corbin S, Foegeding EA, Ferruzzi MG. Starch-phenolic complexes are built on physical CH-p interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods. Food Chem. 2020 Mar 05; 308:125577.