Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods
• Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting proper...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Li, Min [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:308 ; year:2020 ; day:5 ; month:03 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2019.125577 |
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10.1016/j.foodchem.2019.125577 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000907.pica (DE-627)ELV04834172X (ELSEVIER)S0308-8146(19)31701-7 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Min verfasserin aut Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. RS Elsevier DMSO Elsevier eGI Elsevier 4,6-Glc Elsevier PS-FA Elsevier tMA Elsevier DLS Elsevier starch-caffeic acid Elsevier TFA Elsevier MA-FA Elsevier HCl Elsevier DSC Elsevier 4-Glc Elsevier Tc Elsevier Tp Elsevier PS-CA Elsevier MA-GA Elsevier 6-Glc Elsevier PS-GA Elsevier t-Glc Elsevier MA-CA Elsevier 3,6-Glc Elsevier TMSP Elsevier ΔH Elsevier D2O Elsevier 2-Glc Elsevier tPS Elsevier To Elsevier Glc Elsevier Ndiaye, Cheikh oth Corbin, Sydney oth Foegeding, E. Allen oth Ferruzzi, Mario G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:308 year:2020 day:5 month:03 pages:0 https://doi.org/10.1016/j.foodchem.2019.125577 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 308 2020 5 0305 0 |
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10.1016/j.foodchem.2019.125577 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000907.pica (DE-627)ELV04834172X (ELSEVIER)S0308-8146(19)31701-7 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Min verfasserin aut Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. RS Elsevier DMSO Elsevier eGI Elsevier 4,6-Glc Elsevier PS-FA Elsevier tMA Elsevier DLS Elsevier starch-caffeic acid Elsevier TFA Elsevier MA-FA Elsevier HCl Elsevier DSC Elsevier 4-Glc Elsevier Tc Elsevier Tp Elsevier PS-CA Elsevier MA-GA Elsevier 6-Glc Elsevier PS-GA Elsevier t-Glc Elsevier MA-CA Elsevier 3,6-Glc Elsevier TMSP Elsevier ΔH Elsevier D2O Elsevier 2-Glc Elsevier tPS Elsevier To Elsevier Glc Elsevier Ndiaye, Cheikh oth Corbin, Sydney oth Foegeding, E. Allen oth Ferruzzi, Mario G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:308 year:2020 day:5 month:03 pages:0 https://doi.org/10.1016/j.foodchem.2019.125577 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 308 2020 5 0305 0 |
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10.1016/j.foodchem.2019.125577 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000907.pica (DE-627)ELV04834172X (ELSEVIER)S0308-8146(19)31701-7 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Min verfasserin aut Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. RS Elsevier DMSO Elsevier eGI Elsevier 4,6-Glc Elsevier PS-FA Elsevier tMA Elsevier DLS Elsevier starch-caffeic acid Elsevier TFA Elsevier MA-FA Elsevier HCl Elsevier DSC Elsevier 4-Glc Elsevier Tc Elsevier Tp Elsevier PS-CA Elsevier MA-GA Elsevier 6-Glc Elsevier PS-GA Elsevier t-Glc Elsevier MA-CA Elsevier 3,6-Glc Elsevier TMSP Elsevier ΔH Elsevier D2O Elsevier 2-Glc Elsevier tPS Elsevier To Elsevier Glc Elsevier Ndiaye, Cheikh oth Corbin, Sydney oth Foegeding, E. Allen oth Ferruzzi, Mario G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:308 year:2020 day:5 month:03 pages:0 https://doi.org/10.1016/j.foodchem.2019.125577 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 308 2020 5 0305 0 |
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10.1016/j.foodchem.2019.125577 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000907.pica (DE-627)ELV04834172X (ELSEVIER)S0308-8146(19)31701-7 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Min verfasserin aut Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. RS Elsevier DMSO Elsevier eGI Elsevier 4,6-Glc Elsevier PS-FA Elsevier tMA Elsevier DLS Elsevier starch-caffeic acid Elsevier TFA Elsevier MA-FA Elsevier HCl Elsevier DSC Elsevier 4-Glc Elsevier Tc Elsevier Tp Elsevier PS-CA Elsevier MA-GA Elsevier 6-Glc Elsevier PS-GA Elsevier t-Glc Elsevier MA-CA Elsevier 3,6-Glc Elsevier TMSP Elsevier ΔH Elsevier D2O Elsevier 2-Glc Elsevier tPS Elsevier To Elsevier Glc Elsevier Ndiaye, Cheikh oth Corbin, Sydney oth Foegeding, E. Allen oth Ferruzzi, Mario G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:308 year:2020 day:5 month:03 pages:0 https://doi.org/10.1016/j.foodchem.2019.125577 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 308 2020 5 0305 0 |
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10.1016/j.foodchem.2019.125577 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000907.pica (DE-627)ELV04834172X (ELSEVIER)S0308-8146(19)31701-7 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Li, Min verfasserin aut Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. RS Elsevier DMSO Elsevier eGI Elsevier 4,6-Glc Elsevier PS-FA Elsevier tMA Elsevier DLS Elsevier starch-caffeic acid Elsevier TFA Elsevier MA-FA Elsevier HCl Elsevier DSC Elsevier 4-Glc Elsevier Tc Elsevier Tp Elsevier PS-CA Elsevier MA-GA Elsevier 6-Glc Elsevier PS-GA Elsevier t-Glc Elsevier MA-CA Elsevier 3,6-Glc Elsevier TMSP Elsevier ΔH Elsevier D2O Elsevier 2-Glc Elsevier tPS Elsevier To Elsevier Glc Elsevier Ndiaye, Cheikh oth Corbin, Sydney oth Foegeding, E. Allen oth Ferruzzi, Mario G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:308 year:2020 day:5 month:03 pages:0 https://doi.org/10.1016/j.foodchem.2019.125577 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 308 2020 5 0305 0 |
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English |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:308 year:2020 day:5 month:03 pages:0 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:308 year:2020 day:5 month:03 pages:0 |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods |
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Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods |
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Li, Min |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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10.1016/j.foodchem.2019.125577 |
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starch-phenolic complexes are built on physical ch-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods |
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Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods |
| abstract |
• Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. |
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• Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. |
| abstract_unstemmed |
• Starch-phenolic acid complexation is primarily driven by physical interaction. • Physical complexation between starch and phenolics persists after gelatinization. • Phenolic complexation results in reduced hydrodynamic radii of gelatinized starch granules. • Complexation alters both pasting properties and digestibility of starch. |
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Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods |
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https://doi.org/10.1016/j.foodchem.2019.125577 |
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Ndiaye, Cheikh Corbin, Sydney Foegeding, E. Allen Ferruzzi, Mario G. |
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