Ultrasound-induced modulation of structural organization and in vitro digestibility in highland barley starch-ferulic acid complexes.
This study aimed to investigate the effects of complexes formed by ultrasonicated highland barley starch (UHS) and ferulic acid (FA) at concentrations of 1% to 5% on the functional properties and digestive characteristics of starch. The XRD results showed that UHS formed more V-shaped crystal structures with FA, and th...