ArticleFoods (Basel, Switzerland)2023
Structural and Physicochemical Properties of a Chinese Yam Starch-Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Fermentation ofFood chemistry: X · 2026Article
- Physical Modification of Starch Digestibility: A Comprehensive Review and AI-Assisted Qualitative Knowledge Extraction.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).Ultrasonics sonochemistry · 2026Article
- Mechanistic study of quercetin onFood chemistry: X · 2026Article
- Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence.Ultrasonics sonochemistry · 2025Article
- Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (Foods (Basel, Switzerland) · 2025Article
- An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors at 2 institutions in 1 country.
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Abstract
Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatment were investigated. X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, rapid visco analysis, differential scanning calorimetry, and the 3,5-dinitrosalicylic acid method were applied in this study. The results showed that the Chinese yam starch-tea polyphenol complex formed a structural domain with higher thermal stability along with lower pasting viscosities than native starch. The in vitro digestibility of Chinese yam starch decreased with the addition of the tea polyphenol, and the amount of resistant starch content in the complex was 56.25 ± 1.37%, significantly higher than that of native starch (
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