Figure 8.

Water solubility index (a) and swelling power (b) of rice starch–phenolic complexes at different temperatures. 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 (Water) or plasma-activated water (PAW) without (−US) and with (+US) the aid of ultrasonication. The native starch (Native) was used to compare. Bars represent the standard deviations from triplicate determinations. Different letters on the bars indicate the significant differences (p < 0.05).