Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths-Reference-Cited by-同舟云学术

Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths

Published:2021-06 Issue: Volume:144 Page:111271
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kang Xuemin,Sui Jie,Qiu Hongwei,Sun Chunrui,Zhang Huayong,Cui Bo,Abd El-Aty A.M.^ORCID

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

Food Science

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4. The effect of fermentation and addition of vegetable oil on resistant starch formation in whole grain breads;Buddrick;Food Chemistry,2015

5. Effects of species and breeding on wheat protein composition;Call;Journal of Cereal Science,2020

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