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Effect of hawthorn polyphenol extracts on the physicochemical properties and digestibility of corn starch |
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| Authors: | Ying Yuan Ziqi Chai Yuxue Zheng Yanming Ren Xingqian Ye Xiangli Kong Jinhu Tian |
| Affiliation: | 1. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Writing - review & editing, Writing - original draft, Data curation, Software, Validation, Methodology;2. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China Contribution: Writing - review & editing, Validation, Software;3. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China;4. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Validation, Formal analysis;5. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Ningbo Research Institute, Zhejiang University, Ningbo, China Zhongyuan Institute, Zhejiang University, Zhengzhou, China Contribution: Funding acquisition, Supervision, Resources;6. College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China |
| Abstract: | |
| Keywords: | corn starch digestibility hawthorn polyphenol extracts physicochemical properties |