Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations.

Food Chem X · 2025 · PMC12152560 · PMID 40502413

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a decreasing trendno p-value reported

In the range of 0.1–100 l/s, the viscosity of samples all showed a decreasing trend with a shear dilution effect.

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