The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies
Author:
Funder
Agriculture Research System of China
Earmarked Fund for China Agriculture Research System
Publisher
Elsevier BV
Reference60 articles.
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2. Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes;Roufegarinejad;Food Chem.,2023
3. Candelilla wax: prospective suitable applications within the food field;Aranda-Ledesma;Lwt,2022
4. Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread;Alvarez-Ramirez;Lwt,2020
5. Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols;Li;Food Hydrocoll.,2023
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