Rachel Kang

Northumbria University

Newcastle Upon Tyne

Newcastle Upon Tyne, NE1 8ST

United Kingdom

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Green Tea Polyphenols Improve the Texture and Storage Stability of Starch Matrices with Reduced Digestibility

Downloads 52 (1,041,696)

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Green Tea Polyphenols Improve the Texture and Storage Stability of Starch Matrices with Reduced Digestibility

Number of pages: 36 Posted: 08 Sep 2025

Rachel Kang, Tabitha Halliday, James Railton and Maria Benlloch-Tinoco

Northumbria University, Northumbria University, Northumbria University and Northumbria University

Downloads 27 (1,400,723)

Abstract:

Green Tea Polyphenols Improve the Texture and Storage Stability of Starch Matrices with Reduced Digestibility

Number of pages: 36 Posted: 14 Aug 2025

Rachel Kang, Tabitha Halliday, James Railton and Maria Benlloch-Tinoco

Northumbria University, Northumbria University, Northumbria University and Northumbria University

Downloads 25 (1,430,393)

Abstract:

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