Microwave-induced complexation between sorghum starch and caffeic acid: Structural modulation and its impact on digestive and retrogradation properties.

Food Chem X · 2025 · PMC12657340 · PMID 41323683

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a decreasing trendno p-value reported

Meanwhile, the enthalpy change (ΔH) exhibited a decreasing trend with prolonged microwave treatment, suggesting that less energy was required for gelatinization.

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