In order to interpret the mechanism underlying the changes in rice flour (RF), rice starch (RS), and their gels after green tea polyphenols (GTPs) addition, the pasting, thermodynamic, gel theological attributes, and freeze-thaw stability of brown, refined RF, and RS were studied. GTPs reduced all pasting attributes of brown, refined RF, and RS mainly due to the building of the cross-linking between starch granule and GTPs. It also decreased the peak temperature and gelatinization enthalpy of RF and RS by facilitating the hydration of starch granules. The retrogradation degree after storage wa...
