Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods-Reference-Cited by-同舟云学术

Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods

Published:2022 Issue:9 Volume:13 Page:5317-5326
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Zipeng¹,Chen Ling¹,Zheng Bo¹^ORCID

Affiliation:

1. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China

Abstract

In the HE-3DP environment, thermal shear force promotes hydrophobic interactions between starch and lipids, forming a V-type starch–lipid complex with a compact and ordered structure, thus enhancing the anti-digestibility of starch.

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00558A

Reference38 articles.

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