Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes-Reference-Cited by-同舟云学术

Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes

Published:2021-01 Issue: Volume:110 Page:106224
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sun Shenglin,Jin Yuzhen,Hong Yan,Gu Zhengbiao,Cheng Li,Li Zhaofeng,Li Caiming

Funder

National Natural Science Foundation of China

Six Talent Peaks Project in Jiangsu Province

National First-class Discipline Program of Food Science and Technology

Guangxi Science and Technology Major Project

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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4. Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties;Chen;International Journal of Biological Macromolecules,2017

5. Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization;Chen;Food Chemistry,2018

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