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International Journal of Food Sciences and Nutrition Volume 71, 2020 - Issue 6
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In vitro and animal studies

Interaction and action mechanism of starch with different phenolic compounds

Nan ChenAntioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China; View further author information
,
Hao-Xiang GaoAntioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China; View further author information
,
Qiang HeThe Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China; View further author information
,
Zhi-Long YuFood Science Program, University of Missouri, Columbia, MO, USAORCID Iconhttp://orcid.org/0000-0001-5828-2635View further author information
ORCID Icon &
Wei-Cai ZengAntioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China; ;The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China; Correspondence[email protected]
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Pages 726-737 | Received 01 Oct 2019, Accepted 23 Jan 2020, Published online: 02 Feb 2020

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Li Jiali, Zufang Wu, Lingyi Liu, Junsi Yang, Lei Wang, Zhaofeng Li & Lianliang Liu. (2023) The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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