Work

Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility

Year: 2025

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2025.149500

Authors: Daniel Edivaldo García-Valle, Madai López-Silva, Juan José Figueroa-González, Bernabé Laureano-López, Luis Martin Sánchez-Magaña

Institutions: Tecnológico Nacional de México, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Chapingo Autonomous University, Universidad Autónoma de Sinaloa

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4417080352

FWCI: 4.578

Cites: 60

Cited by: 9

Related to: 10