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. 2022 Nov 27;11(23):3826. doi: 10.3390/foods11233826

Figure 2.

Figure 2

FTIR spectra of rice starch–phenolic complexes. Different phenolic compounds—gallic acid (G), sinapic acid (S), and crude Mon-pu (Glochidion wallichianum Muell Arg) (M) extract—were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water (W) or plasma-activated water (PAW) without and with the aid of ultrasonication (+US). The native starch was used to compare.