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		<title>High Pressure Turns Grape By-Product Polyphenols Into Starch Reshaping Tools</title>
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		<pubDate>Sun, 25 Oct 2026 01:49:26 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[anthocyanins]]></category>
		<category><![CDATA[corn starch]]></category>
		<category><![CDATA[dysphagia foods]]></category>
		<category><![CDATA[grape polyphenols]]></category>
		<category><![CDATA[grape pomace]]></category>
		<category><![CDATA[high hydrostatic pressure]]></category>
		<category><![CDATA[hydrogen bonding]]></category>
		<category><![CDATA[IDDSI]]></category>
		<category><![CDATA[in vitro digestion]]></category>
		<category><![CDATA[proanthocyanidins]]></category>
		<category><![CDATA[resistant starch]]></category>
		<category><![CDATA[V-type inclusion complexes]]></category>
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					<description><![CDATA[Grape-derived polyphenols assembled with corn starch under 600 megapascals of high hydrostatic pressure formed hydrogen-bonded complexes that restructured the starch, raised resistant starch content in vitro, and yielded cookies meeting IDDSI Level 4 pureed-food criteria.]]></description>
		
		
		
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