Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
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3. Complexation temperature regulated the structure and digestibility of pea starch–gallic acid complexes during high pressure homogenization;Food Research International;2024-02
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