Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
Author:
Funder
Guangxi Key Research and Development Program
Gansu Province Science and Technology Department
Publisher
Elsevier BV
Reference49 articles.
1. Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids;Boostani;International Journal of Biological Macromolecules,2020
2. 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
3. Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures;Chen;Food Hydrocolloids,2023
4. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization;Chen;Food Chemistry,2017
5. The effect of pH on the chemical and structural interactions between apple polyphenol and starch derived from rice and maize;Chou;Food Science and Nutrition,2020
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