The interaction between tea polyphenols and rice starch during gelatinization

Food Science and Technology International

Volumn 17, Issue 6, 2011, Pages 569-577

  Wu, Yue ^a   Lin, Qinlu ^a   Chen, Zhengxing ^b   Xiao, Huaxi ^a  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

gelatinization; interaction; rice starch; Tea polyphenols

Indexed keywords

COUPLING CONSTANTS; FTIR ANALYSIS; GELATINIZATION; HYDROGEN BONDING INTERACTIONS; INTERACTION; INTERACTION STRENGTH; NMR MEASUREMENTS; PASTE VISCOSITY; PEAK VISCOSITIES; RICE STARCH; STRONG INTERACTION; TEA POLYPHENOLS;

HYDROGEN; HYDROGEN BONDS; PHENOLS; STARCH; VISCOSITY;

GELATION;

CATECHIN; DRUG DERIVATIVE; EPIGALLOCATECHIN GALLATE; FOOD ADDITIVE; POLYPHENOL; STARCH;

ARTICLE; CHEMISTRY; GEL; HYDROGEN BOND; INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHASE TRANSITION; PHYSICAL CHEMISTRY; PLANT SEED; RICE; TEA; VISCOSITY;

CATECHIN; FOOD ADDITIVES; GELS; HYDROGEN BONDING; MAGNETIC RESONANCE SPECTROSCOPY; ORYZA SATIVA; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; POLYPHENOLS; SEEDS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEA; VISCOSITY;

EID: 83455195643     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211430294     Document Type: Article

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