Effect of ultrasound on complexation of debranched starch and chlorogenic acid: Preparation, characterization and in vitro release
Year: 2025
Type: article
Language: en
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Danli Wang
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Mengjiao Xing
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Le Jia
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Xiaohuan Jiang
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Miao Ji
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Ling Li
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Gongshuai Song
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Tinglan Yuan
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Huan Cheng
raw_affiliation_strings: Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
raw_author_name: Ziyuan Wang
raw_affiliation_strings: Beijing Technology & Business University, Beijing, 100048, China
raw_author_name: Haina Yuan
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China
raw_author_name: Mengna Zhang
raw_affiliation_strings: College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China. Electronic address: mnzhang@zjsru.edu.cn
raw_author_name: Jinyan Gong
raw_affiliation_strings: Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, 310023, China. Electronic address: jygong@zust.edu.cn