Open access
Oct 2026
High-pressure-induced noncovalent grape polyphenol–corn starch assembly: Multi-scale structure, in vitro digestion, and IDDSI-based texture design
The structural, rheological, mechanical, and digestive properties of grape seed oligomeric proanthocyanidins (GSOP), grape seed polyphenols (GSP), and grape skin anthocyanins (GSA)-corn starch (CS) complexes formed by high hydrostatic pressure (HHP; 600 MPa, 15 min) were investigated for easy-swallowing food design. FT...
Yu-Qian Zheng, Xin-Xin Wen, Xiao-Yan Qin et al.
· Food Chemistry: X · 0 citations