Functionality of Short Chain Amylose−Lipid Complexes in Starch−Water Systems and Their Impact on in Vitro Starch Degradation-Reference-Cited by-同舟云学术

Functionality of Short Chain Amylose−Lipid Complexes in Starch−Water Systems and Their Impact on in Vitro Starch Degradation

Published:2009-12-29 Issue:3 Volume:58 Page:1939-1945
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Putseys Joke A.¹,Derde Liesbeth J.¹,Lamberts Lieve¹,Östman Elin²,Björck Inger M.²,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium

2. Division of Applied Nutrition and Food Chemistry, Lund University, P.O. Box 124, SE 22100 Lund, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf903523h

Reference52 articles.

1. Staling of white pan bread: Fundamental causes∗

2. Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

3. Characterization of Potato Starch and Its Monoglyceride Complexes

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