Recent insights into functional, structural, and digestibility modifications of starch through complexation with polyphenols: A review

作者：Zimo Zou, Xiaoe Chen, Yuanpei Gao, Atiruj Theppawong, Yonghong Liu, Papungkorn Sangsawad, Nasuha Bunyameen, Shanggui Deng, Supaluck Kraithong, Jingrong Gao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144162 · 被引用次数：26 · 研究领域：Food composition and properties、Phytochemicals and Antioxidant Activities、GABA and Rice Research