Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility

作者：Yu Wang, Shengjun Han, Zongwei Hao, Zongyan Gu, Chao Li, Zongjun Wu, Zhongyun Zhao, Yaqing Xiao, Yingnan Liu, Kang Liu, Mingming Zheng, Yiqun Du, Yibin Zhou, Zhenyu Yu · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.130331 · 被引用次数：47 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Polysaccharides Composition and Applications