Preparation, characterisation and in vitro digestibility of potato starch‐fatty acid complexes
Author:
Affiliation:
1. College of Food Science Shenyang Agricultural University Shenyang 110866 China
2. Microbial Research Institute of Liaoning Province Chaoyang 122000 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15903
Reference24 articles.
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2. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids
3. Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization
4. Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization
5. Classification and measurement of nutritionally important starch fractions;Englyst H.N.;European Journal of Clinical Nutrition,1992
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