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Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment

Yuqian Zheng1, Xiaoyan Qin1, Wenyan Wang1

  • 1College of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Food Chemistry: X
|October 6, 2026
PubMed

Keywords:
Corn starchDysphagia foodGrape polyphenolsHigh hydrostatic pressureLong-term retrogradation

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