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Microwave-induced complexation between sorghum starch and caffeic acid: Structural modulation and its impact on

Zongwei Hao1, Jiameng Wang1, Yixuan Xu1

  • 1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.

Food Chemistry: X
|December 1, 2025
PubMed
Abstract

Keywords:
DigestibilityMicrowave treatmentMultiscale structureRetrogradation behaviorStarch complexes

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