Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids-Reference-Cited by-同舟云学术

Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids

Published:2023-08 Issue: Volume:54 Page:102851
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Jin,Cai Haoliang,Zhang Mengna,Chen Zhigang

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Jiangsu Agriculture Research System

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference53 articles.

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3. Mechanisms underlying the formation of complexes between maize starch and lipids;Chao;Journal of Agricultural and Food Chemistry,2018

4. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage;Chen;Food Research International,2022

5. Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch;Chen;Food Hydrocolloids,2019

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