Amylose−Lipid Complexes as Controlled Lipid Release Agents during Starch Gelatinization and Pasting
Author:
Affiliation:
1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051743c
Reference23 articles.
1. Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches
2. Stufenweise Elutionsanalyse der Fraktionen von thermisch dispergierter Amylose-, Kartoffel- und Wachsmaisstärke
3. Effects of an added inclusion-amylose complex on the retrogradation of some starches and amylopectin
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