Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flour
Sang Hoon Lee, Wen Yan Huang, Jinhee Hwang, Hyeock Yoon, Wan Heo, Jiyoun Hong, Mi Jeong Kim, Chang-Soo Kang, Bok Kyung Han, Young Jun Kim
Topics & Concepts
PullulanaseAmyloseFood scienceChemistryStarchHydrolysisFatty acidPotato starchBiochemistryResistant starchSolubilityOrganic chemistryFood composition and propertiesProteins in Food SystemsNanocomposite Films for Food Packaging