An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures-Reference-Cited by-同舟云学术

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An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures

Published:2019-10 Issue: Volume:138 Page:966-974
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Sun Shenglin,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

Jiangsu Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Physicochemical properties of granular and non-granular cationic starches prepared under ultrahigh pressure;Chang;Carbohydr. Polym.,2014

2. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review;Wang;Food Funct.,2013

3. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: a structural basis;Wang;Food Chem.,2016

4. Mechanisms underlying the formation of complexes between maize starch and lipids;Chao;J. Agric. Food Chem.,2018

5. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures;Kawai;Food Hydrocoll.,2012

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1. Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes;Food Chemistry;2024-11

2. Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes;Carbohydrate Polymers;2024-10

3. Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure;LWT;2024-07

4. Effects of heat moisture treatment on the structure and digestibility of high amylose starch-lauric acid complexes;Food Hydrocolloids;2024-06

5. Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods;International Journal of Biological Macromolecules;2024-04

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