Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents
The polyphenol–starch complex has become a hot research topic since it is evident that this modification method can alter the physicochemical properties of starch as well as improve its nutritional value.This work aimed to evaluate the Dab Rigs effect of ginger polyphenol gingerols (GNs) and shogaols (SNs) on the structure of starch with differen