{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T06:59:04Z","timestamp":1793775544937,"version":"4.6.1"},"reference-count":53,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,4,1]],"date-time":"2019-04-01T00:00:00Z","timestamp":1554076800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,4,1]],"date-time":"2019-04-01T00:00:00Z","timestamp":1554076800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,2,9]],"date-time":"2024-02-09T00:00:00Z","timestamp":1707436800000},"content-version":"vor","delay-in-days":1775,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008766","name":"Fujian Agriculture and Forestry University","doi-asserted-by":"publisher","award":["KXGH17001"],"award-info":[{"award-number":["KXGH17001"]}],"id":[{"id":"10.13039\/501100008766","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2019,4]]},"DOI":"10.1016\/j.ultsonch.2018.11.001","type":"journal-article","created":{"date-parts":[[2018,11,2]],"date-time":"2018-11-02T11:40:52Z","timestamp":1541158852000},"page":"50-61","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":180,"special_numbering":"C","title":["Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction"],"prefix":"10.1016","volume":"52","author":[{"given":"Beibei","family":"Zhao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siwei","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liding","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Si","family":"Qin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weiguo","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baodong","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3003-4423","authenticated-orcid":false,"given":"Zebin","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2018.11.001_b0005","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.tifs.2015.02.003","article-title":"Interactions between starch and phenolic compound","volume":"43","author":"Zhu","year":"2015","journal-title":"Trends. Food Sci. Tech."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0010","doi-asserted-by":"crossref","first-page":"412","DOI":"10.1080\/87559129.2012.660718","article-title":"V-amylose structural characteristics, methods of preparation, significance, and potential applications","volume":"28","author":"Obiro","year":"2012","journal-title":"Food Rev. Int."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0015","doi-asserted-by":"crossref","first-page":"8608","DOI":"10.1021\/jf402821r","article-title":"Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch","volume":"61","author":"Chai","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0020","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1016\/j.tibtech.2012.08.001","article-title":"Relevance and challenges in modelling human gastric and small intestinal digestion","volume":"30","author":"Guerra","year":"2012","journal-title":"Trends. Biotechnol."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0025","doi-asserted-by":"crossref","first-page":"2177","DOI":"10.1007\/s11947-011-0739-8","article-title":"Inhibitory effects of green tea polyphenols on the retrogradation of starches from different botanical sources","volume":"6","author":"Xiao","year":"2013","journal-title":"Food Bioprocess. Tech."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0030","doi-asserted-by":"crossref","first-page":"418","DOI":"10.1094\/CCHEM.2004.81.3.418","article-title":"Effect of ferulic acid and catechin on sorghum and maize starch pasting properties","volume":"81","author":"Beta","year":"2004","journal-title":"Cereal. Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0035","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.carbpol.2012.05.008","article-title":"Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid","volume":"90","author":"Lorentz","year":"2012","journal-title":"Carbohyd. Polym."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0040","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1002\/star.201200168","article-title":"Physicochemical properties and antioxidant capacity of debranched starch-ferulic acid complexes","volume":"65","author":"Hung","year":"2013","journal-title":"Starch \u2013 St\u00e4rke"},{"key":"10.1016\/j.ultsonch.2018.11.001_b0045","first-page":"297","article-title":"Research advances in the physicochemical and functional properties of starch-polyphenol complex","volume":"39","author":"Zhao","year":"2018","journal-title":"Food Sci."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0050","doi-asserted-by":"crossref","first-page":"1178","DOI":"10.1016\/j.carres.2011.04.001","article-title":"Microwave-assisted methylation of cassava starch with dimethyl carbonate","volume":"346","author":"Hou","year":"2011","journal-title":"Carbohyd. Res."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0055","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/j.ifset.2017.04.016","article-title":"Review of green food processing techniques. Preservation, transformation, and extraction","volume":"41","author":"Chemat","year":"2017","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0060","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1016\/j.ultsonch.2016.06.035","article-title":"Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. a review","volume":"34","author":"Chemat","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0065","doi-asserted-by":"crossref","first-page":"1366","DOI":"10.1002\/app.40906","article-title":"Preparation and characterization of carboxymethyl starch under ultrasound-microwave synergistic interaction","volume":"131","author":"Shi","year":"2014","journal-title":"J. Appl. Polym. Sci."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0070","doi-asserted-by":"crossref","first-page":"1265","DOI":"10.1016\/j.ultsonch.2013.12.017","article-title":"Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by osa-modified starch","volume":"21","author":"Abbas","year":"2014","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0075","first-page":"744","article-title":"Study on technology of ultrasound-microwave assisted improves preparation of porous starch","volume":"476\u2013478","author":"Liu","year":"2012","journal-title":"Adv. Mater. Res."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0080","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1146\/annurev-food-030713-092346","article-title":"Gastric digestion in vivo and in vitro: how the structural aspects of food influence the digestion process","volume":"5","author":"Bornhorst","year":"2014","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0085","doi-asserted-by":"crossref","first-page":"1","DOI":"10.2202\/1556-3758.1144","article-title":"GIT physicochemical modeling - a critical review","volume":"2","author":"Yoo","year":"2006","journal-title":"Int. J. Food Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0090","doi-asserted-by":"crossref","first-page":"E627","DOI":"10.1111\/j.1750-3841.2010.01856.x","article-title":"A human gastric simulator (HGS) to study food digestion in human stomach","volume":"75","author":"Kong","year":"2010","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0095","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.jfoodeng.2010.11.001","article-title":"Effect of guar gum content on some physical and nutritional properties of extruded products","volume":"103","author":"Parada","year":"2011","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0100","doi-asserted-by":"crossref","first-page":"1387","DOI":"10.1111\/1750-3841.13683","article-title":"Enhancement of digestibility of casein powder and raw rice particles in an improved dynamic rat stomach model through an additional rolling mechanism","volume":"82","author":"Wu","year":"2017","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0105","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1007\/s13228-012-0018-9","article-title":"Venturing into in vitro physiological upper gi system focusing on the motility effect provided by a mechanised rat stomach model","volume":"4","author":"Chen","year":"2013","journal-title":"Food Digest."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0110","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1016\/j.foodres.2017.12.082","article-title":"Effects of the gastric juice injection pattern and contraction frequency on the digestibility of casein powder suspensions in an in vitro dynamic rat stomach made with a 3d printed model","volume":"106","author":"Zhang","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0115","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.jfoodeng.2013.02.003","article-title":"Comparison between the digestive behaviors of a new in vitro, rat soft stomach model with that of the in vivo, experimentation on living rats \u2013 motility and morphological influences","volume":"117","author":"Chen","year":"2013","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0120","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.jfoodeng.2014.06.010","article-title":"Digestive behaviours of large raw rice particles in vivo and in vitro rat stomach systems","volume":"142","author":"Wu","year":"2014","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0125","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.foodchem.2017.01.018","article-title":"Properties of lotus seed starch-glycerin monostearin complexes formed by high pressure homogenization","volume":"226","author":"Chen","year":"2017","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0130","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Viticult."},{"issue":"2015","key":"10.1016\/j.ultsonch.2018.11.001_b0135","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.foodchem.2015.03.069","article-title":"Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure","volume":"186","author":"Guo","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0140","doi-asserted-by":"crossref","first-page":"1065","DOI":"10.1016\/j.foodchem.2017.05.081","article-title":"In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model","volume":"237","author":"Wu","year":"2017","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0145","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.jfoodeng.2017.01.011","article-title":"In vitro, digestion of pectin- and mango-enriched diets using a dynamic rat stomach-duodenum model","volume":"202","author":"Wu","year":"2017","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0150","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1002\/mrc.2198","article-title":"Diastereomeric difference of inclusion modes between (\u2212)-epicatechin gallate, (\u2212)-epigallocatechin gallate and (+)-gallocatechin gallate, with \u03b2-cyclodextrin in aqueous solvent","volume":"46","author":"Ishizu","year":"2011","journal-title":"Magn. Reson. Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0155","doi-asserted-by":"crossref","first-page":"889","DOI":"10.1016\/j.lwt.2015.06.021","article-title":"Preparation and characterization of crystalline complexes between amylose and c18 fatty acids","volume":"64","author":"Seo","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0160","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.foodchem.2018.05.032","article-title":"Structural and thermal properties of amylose\u2013fatty acid complexes prepared via high hydrostatic pressure","volume":"264","author":"Guo","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0165","doi-asserted-by":"crossref","first-page":"596","DOI":"10.1016\/j.carbpol.2006.07.006","article-title":"Impact of microwave heating on the physico-chemical properties of a starch-water model system","volume":"67","author":"Palav","year":"2007","journal-title":"Carbohyd. Polym."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0170","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1016\/j.ultsonch.2017.11.029","article-title":"Chemat, Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism","volume":"42","author":"Khadhraoui","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0175","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.foodres.2012.09.031","article-title":"Rheological and thermal properties of rice starch and rutin mixtures","volume":"49","author":"Zhu","year":"2012","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0180","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1016\/j.carbpol.2014.02.067","article-title":"Preparation and characterization of starch nanoparticles through ultrasonic-assisted oxidation methods","volume":"106","author":"Sun","year":"2014","journal-title":"Carbohyd. Polym."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0185","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1016\/j.ultsonch.2010.07.003","article-title":"Effect of ultrasonication and dispersion stability on the cluster size of alumina nanoscale particles in aqueous solutions","volume":"18","author":"Nguyen","year":"2011","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0190","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1016\/j.ultsonch.2009.01.002","article-title":"The pasting properties of sonicated waxy rice starch suspensions","volume":"16","author":"Jenny","year":"2009","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0195","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1016\/j.ultsonch.2011.11.007","article-title":"Preparation of nanocrystalline cellulose via ultrasound and its reinforcement capability for poly (vinyl alcohol) composites","volume":"19","author":"Li","year":"2012","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0200","doi-asserted-by":"crossref","first-page":"582","DOI":"10.1016\/j.carbpol.2012.12.050","article-title":"Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch","volume":"93","author":"Kim","year":"2013","journal-title":"Carbohyd. Polym."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0205","doi-asserted-by":"crossref","first-page":"1804","DOI":"10.1016\/j.carbpol.2010.10.040","article-title":"Individualization of cellulose nanofibers from wood using high-intensity ultrasonication combined with chemical pretreatments","volume":"83","author":"Chen","year":"2011","journal-title":"Carbohyd. Polym."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0210","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/0043-1354(83)90111-2","article-title":"Investigation of the folin-ciocalteau phenol reagent for the determination of polyphenolic substances in natural waters","volume":"17","author":"Box","year":"1983","journal-title":"Water. Res."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0215","doi-asserted-by":"crossref","first-page":"7932","DOI":"10.1021\/jf2013277","article-title":"Improving bioavailability and stability of genistein by complexation with high-amylose corn starch","volume":"59","author":"Cohen","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0220","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.biortech.2016.03.040","article-title":"Microwave, ultrasound, thermal treatments, and bead milling as intensification techniques for extraction of lipids from oleaginous Yarrowia lipolytica yeast for a biojetfuel application","volume":"211","author":"Meullemiestre","year":"2016","journal-title":"Bioresour. Technol."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0225","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1002\/star.201400230","article-title":"Ultrasound effect on molecular weight reduction of amylopectin","volume":"67","author":"Peres","year":"2015","journal-title":"Starch \u2013 St\u00e4rke"},{"key":"10.1016\/j.ultsonch.2018.11.001_b0230","doi-asserted-by":"crossref","first-page":"334","DOI":"10.1016\/j.foodres.2018.05.053","article-title":"Understanding the crystal structure of lotus seed amylose\u2013long-chain fatty acid complexes prepared by high hydrostatic pressure","volume":"111","author":"Jia","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0235","first-page":"551","article-title":"Swelling and gelatinization of cereal starches. i. effects of amylopectin, amylose, and lipids","volume":"67","author":"Tester","year":"1990","journal-title":"Cereal Chem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0240","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1007\/978-3-642-37916-1_64","article-title":"Physicochemical properties and in vitro digestion of maize starch and tea polyphenols composites","volume":"249","author":"Cai","year":"2014","journal-title":"Lecture Notes Electric. Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0245","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/S1466-8564(00)00017-5","article-title":"Effect of high pressure on the physical properties of barley starch","volume":"1","author":"Stolt","year":"2000","journal-title":"Innov. Food Sci. Emerg."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0250","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.ultsonch.2012.06.010","article-title":"Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase","volume":"20","author":"Bashari","year":"2013","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0255","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.jfoodeng.2012.08.004","article-title":"The effects of ultrasonic\/microwave assisted treatment on the properties of soy protein isolate\/microcrystalline wheat-bran cellulose film","volume":"114","author":"Wang","year":"2013","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0260","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1016\/j.ultsonch.2016.01.011","article-title":"Ultrasound induced green solvent extraction of oil from oleaginous seeds","volume":"31","author":"Sicaire","year":"2016","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2018.11.001_b0265","doi-asserted-by":"crossref","first-page":"898","DOI":"10.1016\/j.ultsonch.2007.10.009","article-title":"Improved extraction of vegetable oils under high-intensity ultrasound and\/or microwaves","volume":"15","author":"Cravotto","year":"2008","journal-title":"Ultrason. Sonochem."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417718311131?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417718311131?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T20:35:05Z","timestamp":1761165305000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417718311131"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,4]]},"references-count":53,"alternative-id":["S1350417718311131"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2018.11.001","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2019,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2018.11.001","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2018 Elsevier B.V.","name":"copyright","label":"Copyright"}]}}