Preparation of corn starch–fatty acid complexes by high-pressure homogenization-Reference-Cited by-同舟云学术

Preparation of corn starch–fatty acid complexes by high-pressure homogenization

Published:2014-05-08 Issue:9-10 Volume:66 Page:809-817
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Meng Shuang¹²,Ma Ying¹,Cui Jie¹,Sun Da-Wen¹³

Affiliation:

1. School of Food Science and Engineering; Harbin Institute of Technology; Harbin P. R. China

2. Light Industry School; Harbin Commerce of University; Harbin P. R. China

3. Food Refrigeration and Computerized Food Technology; School of Biosystems Engineering; University College Dublin; National University of Ireland; Agriculture & Food Science Centre; Belfield Dublin Ireland

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference48 articles.

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2. Digestibility of starch systems containing amylose–glycerol monopalmitin complexes;Tufvesson;Lebensm.-Wiss. Technol.,2001

3. Amylose–lipid complexes as controlled lipid release agents during starch gelatinization and pasting;Gelders;J. Agric. Food Chem.,2006

4. Rheological studies of starch–fatty-acid gels;Raphaelides;Food Hydrocolloid,1993

5. Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating;Raphaelides;Carbohydr. Polym.,2006

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