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Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Starch Crystal Transformations and Their Industrial Importance
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Effect of Phenolic Compounds on the Pasting and Textural Properties of Wheat Starch
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Implications of soluble tannin-protein complexes for tannin analysis and plant defense mechanisms
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Interaction of proteins with sorghum tannin: Mechanism, specificity and significance
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Sorghum and millets: chemistry and technology
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High molecular weight persimmon tannin is a potent antioxidant both ex vivo and in vivo
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Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties
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Sorghum phytochemicals and their potential impact on human health
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The specificity of proanthocyanidin-protein interactions.
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Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content
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Decorticating Sorghum To Concentrate Healthy Phytochemicals
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Nature of Polyphenol−Protein Interactions
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High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants
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Transport of Proanthocyanidin Dimer, Trimer, and Polymer Across Monolayers of Human Intestinal Epithelial Caco-2 Cells
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Inhibition of Aromatase and α -Amylase by Flavonoids and Proanthocyanidins from Sorghum bicolor Bran Extracts
inferredcites →https://doi.org/10.1094/cchem.1998.75.5.710openalex-snapshot
Low α‐Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein
inferredcites →https://doi.org/10.1094/cchem.2004.81.3.418openalex-snapshot
Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties
inferredcites →https://doi.org/10.1111/j.1365-2621.1984.tb10443.xopenalex-snapshot
Starch Digestibility as Affected by Polyphenols and Phytic Acid
inferredcites →https://doi.org/10.2307/4002526openalex-snapshot
Tannin Chemistry in Relation to Digestion
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106447openalex-snapshot
Progress in tailoring starch intrinsic structures to improve its nutritional value
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106949openalex-snapshot
Resistant starches: A smart alternative for the development of functional bread and other starch-based foods
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106966openalex-snapshot
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107226openalex-snapshot
Can starch-polyphenol V-type complexes be considered as resistant starch?
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108836openalex-snapshot
Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108975openalex-snapshot
Polyphenols from pigmented quinoa as potential modulators of maize starch digestion: Role of the starch-polyphenol inclusion and non-inclusion complexes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109125openalex-snapshot
Complexation of octenyl succinic anhydride-esterified corn starch/polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109822openalex-snapshot
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110137openalex-snapshot
Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.111004openalex-snapshot
Starch-tannin interactions: Influence of grape tannins on structure, texture, and digestibility of starches from different botanical sources
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112464openalex-snapshot
Exploring composites of alternative flour sources and marine biomass residues for sustainable degradable food packaging films
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113320openalex-snapshot
Understanding starch matrix remodeling and digestibility in black highland barley: Differential roles of polyphenol–glutelin assembly pathways
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.03.049openalex-snapshot
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.01.062openalex-snapshot
Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110612openalex-snapshot
Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113252openalex-snapshot
Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113739openalex-snapshot
Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117220openalex-snapshot
Impact of steam explosion on Sorghum starch digestibility and physicochemical properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.118083openalex-snapshot
Interactions of anthocyanidin compounds (ANCs) with nutrients in food: A review
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100574openalex-snapshot
Nutritional profiling and selection of promising F3 sorghum genotypes from bioguma and Gando Keta crosses for food security and industrial applications
inferred← citeshttps://doi.org/10.1016/j.foostr.2022.100307openalex-snapshot
Nutraceutical and toxicological evaluation of hydrogels architected using resistant starch nanoparticles and gum acacia for controlled release of kaempferol
inferred← citeshttps://doi.org/10.1016/j.fufo.2022.100188openalex-snapshot
Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium
inferred← citeshttps://doi.org/10.1016/j.heliyon.2022.e11605openalex-snapshot
Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e27469openalex-snapshot
Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features
inferred← citeshttps://doi.org/10.1016/j.ifset.2022.103168openalex-snapshot
Promoting starch interaction with caffeic acid during hydrothermal treatment for slowing starch digestion
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104251openalex-snapshot
Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.03.226openalex-snapshot
Gaining insights into α‑amylase inhibition by glucose through mathematical modeling and analysis of the hydrolysis kinetics of gelatinized corn starch dispersions
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.04.046openalex-snapshot
Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.12.151openalex-snapshot
Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2020.11.136openalex-snapshot
Physicochemical properties and in vitro digestibility of proso millet starch after addition of Proanthocyanidins
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2021.01.122openalex-snapshot
Preparation of rutin-loaded microparticles by debranched lentil starch-based wall materials: Structure, morphology and in vitro release behavior
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2021.04.030openalex-snapshot
Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2021.10.012openalex-snapshot
Effect of a novel shell material—Starch-protein-fatty acid ternary nanoparticles on loading levels and in vitro release of curcumin
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.125935openalex-snapshot
Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.128616openalex-snapshot
Hypoglycemic activity of immature persimmon (Diospyros kaki Thunb.) extracts and its inhibition mechanism for α-amylase and α-glucosidase
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.130681openalex-snapshot
Physicochemical and digestive properties of corn starch nanoparticles incorporated different polyphenols
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.141232openalex-snapshot
Removing internal lipids influences the interactions between blueberry anthocyanins and maize starch: Thermal and rheological properties, and digestibility
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.143191openalex-snapshot
Effect of microwave treatment on the structure and digestive characteristics of quercetin-added corn starch
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.149500openalex-snapshot
Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.153543openalex-snapshot
Insights into wheat starch-soy protein isolate-tannic acid interactions: Effect of gelatinization and multiscale structural evolution on starch digestibility
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2014.03.011openalex-snapshot
Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor
inferred← citeshttps://doi.org/10.1016/j.ijhydene.2013.07.014openalex-snapshot
Influence of distiller's grains and condensed tannins in the diet of feedlot cattle on biohydrogen production from cattle manure
inferred← citeshttps://doi.org/10.1016/j.indcrop.2018.04.068openalex-snapshot
Ultrasound-microwave assisted extraction of natural colorants from sorghum husk with different solvents
inferred← citeshttps://doi.org/10.1016/j.jafr.2022.100300openalex-snapshot
Sorghum: A prospective crop for climatic vulnerability, food and nutritional security
inferred← citeshttps://doi.org/10.1016/j.jcs.2013.05.011openalex-snapshot
Accelerated solvent extraction of phenolic compounds from sorghum brans
inferred← citeshttps://doi.org/10.1016/j.jcs.2015.06.015openalex-snapshot
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
inferred← citeshttps://doi.org/10.1016/j.jcs.2017.06.009openalex-snapshot
Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.jcs.2017.09.006openalex-snapshot
Nutritional property of starch in a whole-grain-like structural form
inferred← citeshttps://doi.org/10.1016/j.jcs.2018.10.009openalex-snapshot
Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients
inferred← citeshttps://doi.org/10.1016/j.jcs.2020.103133openalex-snapshot
Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107407openalex-snapshot
Influence of coarse particles on nutritional quality of flour ingredients: A comparison between cereals and pulses
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108617openalex-snapshot
Sorghum: Unraveling the phytochemical composition, its properties, and its applications
inferred← citeshttps://doi.org/10.1016/j.jff.2016.08.011openalex-snapshot
Polyphenol extracts interfere with bacterial lipopolysaccharide in vitro and decrease postprandial endotoxemia in human volunteers
inferred← citeshttps://doi.org/10.1016/j.jff.2016.12.002openalex-snapshot
Bioactive polyphenols and peptides in cowpea ( Vigna unguiculata ) and their health promoting properties: A review
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.10.044openalex-snapshot
Diffusion and thermal stability of phenolic compounds during fortified rice rehydration process
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.12.051openalex-snapshot
Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108857openalex-snapshot
Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109227openalex-snapshot
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111902openalex-snapshot
Endogenous bioactive compounds of naked oats (Avena nuda L.) inhibit α-amylase and α-glucosidase activity
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114879openalex-snapshot
Interactions between Fuzi (Aconiti Lateralis Radix Preparata) total alkaloids and Fuzi starch: Structural, physicochemical, and rheological properties
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115889openalex-snapshot
Modification of starch digestibility and phenolic bioaccessibility in phenolic-rich flours by physical treatments with ferulic acid followed by vacuum oven and freeze-drying
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116548openalex-snapshot
Ferulic acid regulates proso millet starch digestibility through alteration of starch multiscale structure and inhibition of digestive enzymes
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116969openalex-snapshot
Study on the formation and digestibility of starch-phenolic acid complexes under ball milling treatment
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.117097openalex-snapshot
The effects of naringenin on the physicochemical and digestibility properties of potato starch
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119385openalex-snapshot
Understanding the effect of extrusion on fiber and phenolic compounds of strawberry byproduct in starch-based extrudates
inferred← citeshttps://doi.org/10.1016/j.meatsci.2018.12.006openalex-snapshot
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer
inferred← citeshttps://doi.org/10.1016/j.renene.2022.02.038openalex-snapshot
Fuel ethanol production from starchy grain and other crops: An overview on feedstocks, affecting factors, and technical advances
inferred← citeshttps://doi.org/10.1016/j.tifs.2015.02.003openalex-snapshot
Interactions between starch and phenolic compound
inferred← citeshttps://doi.org/10.1016/j.tifs.2018.11.024openalex-snapshot
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.104196openalex-snapshot
Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104519openalex-snapshot
Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products
inferred← citeshttps://doi.org/10.1016/j.tifs.2025.105520openalex-snapshot
From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02601openalex-snapshot
Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b05833openalex-snapshot
Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting α-Amylase, α-Glucosidase, and Intestinal Glucose Uptake
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b01724openalex-snapshot
Research on the Influences of Five Food-Borne Polyphenols on In Vitro Slow Starch Digestion and the Mechanism of Action
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00811openalex-snapshot
Investigating the Hypoglycemic Potential of Phenolic-Rich Extracts for Upcycling into Sugary Processed Foods
inferred← citeshttps://doi.org/10.1021/acssuschemeng.6b02969openalex-snapshot
Potential of Sorghum Husk Extracts as a Natural Functional Dye for Wool Fabrics
inferred← citeshttps://doi.org/10.1021/jf400464jopenalex-snapshot
Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours
inferred← citeshttps://doi.org/10.1021/jf402821ropenalex-snapshot
Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch
inferred← citeshttps://doi.org/10.1021/jf504112zopenalex-snapshot
Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix
inferred← citeshttps://doi.org/10.1021/jf504181ropenalex-snapshot
Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils ( Lens culinaris )
inferred← citeshttps://doi.org/10.1038/s41430-024-01554-1openalex-snapshot
Effect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individuals
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