Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch
Abstract
The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short-term (1 day)/long-term (21 day) retrogradation of chestnut starch paste were investigated. Post extrusion complexation with catechins (CC)/proanthocyanidins (PC), the short- and long-term...
Paper Details
Title
Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch
Published Date
Jan 1, 2022
Journal
Volume
276
Pages
118731 - 118731
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