Effect of alkyl chain length and amylose/amylopectin ratio on the structure and digestibility of starch-alkylresorcinols inclusion complexes
Haoran Fan, Zhijun Chen, Ruolan Ma, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun
Topics & Concepts
AmylopectinAmyloseStarchChemistryCrystallinityFourier transform infrared spectroscopyDifferential scanning calorimetryAlkylFood scienceNuclear chemistryOrganic chemistryChemical engineeringCrystallographyPhysicsThermodynamicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology