Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization
Yixin Zheng, Yujia Ou, Yi Zhang, Baodong Zheng, Hongliang Zeng, Shaoxiao Zeng
Topics & Concepts
StarchLecithinChemistrySolubilityAmylosePolysaccharideEmulsionHomogenization (climate)Egg lecithinChromatographyChemical engineeringMicrocrystalline celluloseCelluloseFood scienceOrganic chemistryEcologyBiodiversityBiologyEngineeringPolysaccharides Composition and ApplicationsFood composition and propertiesMicrobial Metabolites in Food Biotechnology