{
  "abstract": "This study focused on black rice starch as the research subject, constructing different ultrasonic power-based black rice starch-resveratrol (BRS-RE) composite systems to explore the correlation between structural changes, physicochemical properties, and in vitro digestion behavior. Ultrasound increased the complexation index (CI) to a maximum of 80.38 % at 400 W. Particle size initially increased and then decreased with ultrasonic power, indicating power-dependent molecular reorganization. FT-IR and Raman analyses indicated changes in the hydrogen-bonding environment and short-range order, while high-power ultrasound induced partial local reordering. Molecular docking suggested hydrogen-bonding and hydrophobic interactions between resveratrol and starch chains, with a potentially more favorable interaction with amylopectin than amylose. These structural changes improved hydration properties (maximum WAI, 2.61 g·g⁻¹) and gel strength, accompanied by increases in bound water and immobile water content. Additionally, thermal and rheological properties were altered (maximum ΔH, 10.11 J/g), and setback values indicated a reduced retrogradation tendency. In vitro digestion results showed a decrease in RDS and an increase in RS (up to 26.87 %). Correlation analysis linked structural disorder and reorganization to changes in hydration, gel network reinforcement, and digestion resistance. Based on these observations, the BRS-RE system exhibited property-dependent responses to ultrasonic power, reflecting varying contributions of starch-chain disruption, resveratrol association, and molecular reorganization across different structural and functional attributes. This work offers mechanistic insights and theoretical support for designing starch-based functional foods with reduced digestibility and potential glycemic benefits.",
  "abstract_shown": true,
  "affiliations": [
    "College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.",
    "College of Food Engineering, Harbin University of Commerce, Harbin 150028, China. Electronic address: xuyue122112@163.com.",
    "College of Food Engineering, Harbin University of Commerce, Harbin 150028, China. Electronic address: foodzhangna@163.com."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Xinyu Shen"
    },
    {
      "affs": [
        0
      ],
      "name": "Chunmin Ma"
    },
    {
      "affs": [
        0
      ],
      "name": "Yang Yang"
    },
    {
      "affs": [
        0
      ],
      "name": "Guang Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Jiawang Wang"
    },
    {
      "affs": [
        0
      ],
      "name": "Xinyu Xu"
    },
    {
      "affs": [
        0
      ],
      "name": "Bing Wang"
    },
    {
      "affs": [
        1
      ],
      "name": "Yue Xu"
    },
    {
      "affs": [
        2
      ],
      "name": "Na Zhang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/beawy1hwxzcpq.bib",
  "cited_by": 0,
  "doi": "10.1016/j.ultsonch.2026.108110",
  "fulltext_url": "https://europepmc.org/articles/PMC13691555",
  "id": "beawy1hwxzcpq",
  "issns": [
    "1350-4177",
    "1873-2828"
  ],
  "landing_url": "https://europepmc.org/article/MED/42887351",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7221533172",
  "pdf_url": "https://europepmc.org/articles/PMC13691555?pdf=render",
  "pmcid": "PMC13691555",
  "pmid": "42887351",
  "published": "2026-10-12",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/beawy1hwxzcpq.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:00Z",
      "native_id": "MED:42887351",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42887351"
    }
  ],
  "subjects": [],
  "title": "Ultrasonication-driven resveratrol modification of black rice starch: structural evolution regulating physicochemical behavior and in vitro digestibility.",
  "title_text": "Ultrasonication-driven resveratrol modification of black rice starch: structural evolution regulating physicochemical behavior and in vitro digestibility.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:00Z",
  "url": "https://research.draconitic.com/paper/beawy1hwxzcpq",
  "venue": "Ultrasonics sonochemistry",
  "versions": []
}