Yu-Qian Zheng

Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment with potential implications for dysphagia food development

This study investigated the synergistic effect of incorporating grape-derived polyphenols in combination with high hydrostatic pressure (HHP) treatment on the long-term retrogradation of corn starch (CS) and on the structural modulation of dough functionality. CS was complexed with three distinct grape-derived polyphen...