Mechanism of bridging and interfering effects of tea polyphenols on starch molecules
Author:
Affiliation:
1. Antioxidant Polyphenols Team Department of Food Engineering Sichuan University Chengdu P.R. China
2. The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P.R. China
Funder
Sichuan Province Science and Technology Support Program
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14576
Reference36 articles.
1. Gelatinization and rheological properties of starch
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4. A Comparison of Multiscale Methods for the Analysis of Molecular Dynamics Simulations
5. Amylose conformational transitions in binary DMSO/water mixtures
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