Data linked to: "Green Tea Polyphenols Improve the Texture and Storage Stability of Starch Matrices with Reduced Digestibility"

This dataset is linked to a recent study on the impact of complexation between green tea polyphenols and rice starch on the digestibility, multi-scale structure, and storage stability of normal and waxy systems (15% w/v). The findings of our research provide new insight into the complexation-digestibility-structure relationship of rice starch and dietary polyphenols mixtures, offering a basis for reformulating palatable, ready-to-eat rice-based foods with tailored digestibility and enhanced storage stability.The dataset includes raw and summary data (in excel files) for FTIR, XRD, mechanical and rheological testing, light microscopy, synerisis and colour coordinates. Results of digestibility and kinetic analysis are also included.