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Introduction of chlorogenic acid into thermal processed starch- oleic acid system controls the ordered structure and

Zhipeng Qiu1, Zipeng Liu1, Ling Chen1

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.

Food Research International (Ottawa, Ont.)
|September 10, 2023
PubMed

Keywords:
Chlorogenic acidFree radical reactionLipid oxidationMolecular interactionsOrdered structureStarch

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