Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes-Reference-Cited by-同舟云学术

Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes

Published:2022-05-26 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Li Qi¹,Gao Yuan¹,Li Yancai¹,Du Shuang‐kui¹^ORCID,Yu Xiuzhu¹^ORCID

Affiliation:

1. Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China

Funder

Chinese Universities Scientific Fund

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15835

Reference44 articles.

1. Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography

2. Effects of lipids on enzymatic hydrolysis and physical properties of starch

3. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation

4. Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system

5. Effects of Heat Treatment and Moisture Contents on Interactions Between Lauric Acid and Starch Granules

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