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Covalent Interaction Between High-Amylose Corn Starch and Ferulic Acid: Reshaping of the Structure

Jiayue Wang1, Junqing Zhang2, Aoyang Qu1

  • 1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Foods (Basel, Switzerland)
|June 26, 2026
PubMed
Abstract

Keywords:
covalent graftingferulic acidhigh-amylose corn starchin vitro digestibilitymolecular dockin

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