Properties of starch-palmitic acid complexes prepared by high pressure homogenization

Author:

Meng Shuang,Ma Ying,Sun Da-Wen,Wang Lifeng,Liu Tianyi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference65 articles.

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2. Impact of high hydrostatic pressure on protein aggregation and rheological properties of legume batters;Angioloni;Food and Bioprocess Technology,2013

3. Amylose lipid complex-formation during single-screw extrusion of various corn starches;Bhatnagar;Cereal Chem.,1994

4. Extrusion processing conditions for amylose lipid complexing;Bhatnagar;Cereal Chem.,1994

5. Starch-stearic acid complex development within single and twin screw extruders;Bhatnagar;J. Food Sci.,1996

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