Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
Xuemin Kang, Jie Sui, Hongwei Qiu, Chunrui Sun, Huayong Zhang, Bo Cui, A.M. Abd El‐Aty
Topics & Concepts
StarchChemistryCrystallinityFatty acidLauric acidFood scienceStearic acidGlycerolOleic acidBiochemistryChromatographyOrganic chemistryCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems