Effect of freezing‐assisted treatment on the formation of stable V II ‐type complex of fried sweet potato starch and its mechanism
Author:
Affiliation:
1. College of Food Science and Engineering Qingdao Agricultural University Qingdao China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16019
Reference30 articles.
1. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules
2. Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids
3. Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes
4. Effect of frying on the pasting and rheological properties of normal maize starch
5. Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid
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