Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder
Author:
Affiliation:
1. Graduate School of Integrated Sciences for Life, Hiroshima University
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jag/70/2/70_jag.JAG-2023_0001/_pdf
Reference30 articles.
1. 1) F. Tufvesson, M. Wahlgren, and A.C. Eliasson: Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. fatty acids. Starch/Staerke, 55, 138-149 (2003).
2. 2) J.E. Cervantes-Ramírez, A.H. Cabrera-Ramirez, E. Morales-Sánchez, M.E. Rodriguez-García, M. de la L. Reyes-Vega, A.K. Ramírez-Jiménez, B.L. Contreras-Jiménez, and M. Gaytán-Martínez: Amylose-lipid complex formation from extruded maize starch mixed with fatty acids. Carbohydr. Polym., 246, 116555 (2020).
3. 3) S. Zabar, U. Lesmes, I. Katz, E. Shimoni, and H. Bianco-Peled: Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method. Food Hydrocoll., 24, 347-357 (2010).
4. 4) L. Kong, R. Bhosale, and G.R. Ziegler: Encapsulation and stabilization of β-carotene by amylose inclusion complexes. Food Res. Int., 105, 446-452 (2018).
5. 5) K. Kawai, S. Takato, T. Sasaki, and K. Kajiwara: Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures. Food Hydrocoll., 27, 228-234 (2012).
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