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Comparative study on dynamic in vitro digestion characteristics of lotus seed starch-EGCG complex prepared by

Wenjing Chen1, Ru Jia1, Lu Liu1

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.

Food Chemistry
|June 1, 2024
PubMed

Keywords:
Different physical processing methodsDynamic in vitro digestionStarch hydrolysis ratelotus seed starch–EGCG complex

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