Effect of Polyphenols Extracted from Rosa roxburghii Tartt Pomace with Different Particle Sizes on Quality and Biological Activity of Noodles: A View of Molecular Interaction

The retention of polyphenols in thermally processed noodles is constrained by interactions with starch and glutenin, critically impacting functional properties (antioxidant activ- ity, starch digestibility modulation) and quality attributes. Current understanding lacks quantitative links between initial pomace particle size, polyphenol behavior throughout processing, and the resulting noodle properties. This study systematically investigated how Rosa roxburghii pomace particle size (0.1–250...