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Static/dynamic pressure -regulated formation of inclusion and non-inclusion complexes between Lotus seed starch and

Xiangfu Jiang1, Lanxin Li1, Xining Huang2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Food Chemistry
|April 25, 2026
PubMed

Keywords:
Chlorogenic acidInclusionIntermolecular forcesLotus seed starchNon-inclusionStatic/dynamic pressure

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