Impact of starch–lipid complexes on oil absorption of starch and its mechanism
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi China
2. Gannan Medical University School of Public Health & Health Management Ganzhou Jiangxi China
Funder
China Postdoctoral Science Foundation
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12114
Reference32 articles.
1. A review of structural transformations and properties changes in starch during thermal processing of foods
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4. Fat, fibre and cancer risk in African Americans and rural Africans
5. Impact of granule size on microstructural changes and oil absorption of potato starch during frying
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