Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice

Publication date: Available online 27 January 2021Source: Food StructureAuthor(s): Yuxue Zheng, Jinhu Tian, Yukiharu Ogawa, Xiuxiu Yin, Enbo Xu, Shiguo Chen, Donghong Liu, Xiangli Kong, Xingqian Ye

Source: Food Structure - January 28, 2021 Category: Food Science Source Type: research