Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes

Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes

In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical...

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Bibliographic Details
Main Authors: Sandu Xie, Yanping Lei, Huiqing Chen, Shuqi Liu, Xiaojuan Lin, Zebin Guo, Yi Zhang, Baodong Zheng
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
Chinese yam starch
ferulic acid
complexation
structure
physicochemical property
Online Access:https://www.mdpi.com/2304-8158/14/10/1761
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