Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication
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DOI: 10.3390/foods11233826
Abstract: A thorough investigation of the viability of rice starch conjugation with three different phenolic compounds—gallic acid, sinapic acid, and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract—was conducted using a variety of developed methods which… read more here.
Keywords: water; starch; rice starch; phenolic complexes ... See more keywords