Rheological, thermal, pasting, structural and in-vitro digestibility properties on complex of physically modified Kodo millet starch with quercetin

Food Chemistry 2026

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Authors: Vaidhya Rukmangathan Bharathvaj, Chikkaballapur Krishnappa Sunil, Ashish Rawson, V. Chandrasekar, N. Baskaran, Natarajan Venkatachalapathy
DOI: 10.1016/j.foodchem.2026.148677
Cited by: 3
References: 78

Fields of Study & Subjects

Food composition and properties Polysaccharides Composition and Applications Microencapsulation and Drying Processes

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
510
Pages
148677–148677
Publication date
28 February 2026
Language
EN