Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents
Qing Liu, Yihui Wang, Yueyue Yang, Xuepeng Yu, Lulian Xu, Aiquan Jiao, Zhengyu Jin
Topics & Concepts
AmyloseStarchLauric acidChemistryCrystallinitySwellingFood scienceExtrusionMaize starchPotato starchNuclear chemistryFatty acidBiochemistryChemical engineeringMaterials scienceCrystallographyEngineeringMetallurgyFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology