Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility
- DOI
- 10.1016/j.ijbiomac.2025.149500
- Published
- 2026-01
- Container
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2025.149500,
title = {Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility},
author = {Daniel Edivaldo García-Valle and Madai López-Silva and Juan José Figueroa-González and Bernabé Laureano-López and Luis Martin Sánchez-Magaña},
year = {2026},
journal = {International Journal of Biological Macromolecules},
doi = {10.1016/j.ijbiomac.2025.149500},
url = {https://doi.org/10.1016/j.ijbiomac.2025.149500}
}RIS
TY - JOUR TI - Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility AU - Daniel Edivaldo García-Valle AU - Madai López-Silva AU - Juan José Figueroa-González AU - Bernabé Laureano-López AU - Luis Martin Sánchez-Magaña PY - 2026 JO - International Journal of Biological Macromolecules DO - 10.1016/j.ijbiomac.2025.149500 UR - https://doi.org/10.1016/j.ijbiomac.2025.149500 ER -
APA
García-Valle, D. E., López-Silva, M., Figueroa-González, J. J., Laureano-López, B., & Sánchez-Magaña, L. M. (2026). Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2025.149500
Source records
- crossref · retrieved 2026-09-27T08:37:47.193Z