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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality

Corrine C Dobson1, Walid Mottawea2, Alexane Rodrigue1

  • 1School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Interdisciplinary School of Health Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada.

Advances in Food and Nutrition Research
|August 26, 2019
PubMed

Keywords:
Dietary fibersFlavonoidsGut healthNutritional functionalityPhenolic acidsPolyphenolsPolysaccharidesStructure function-relationship

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