The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
Jing Chen, Haoliang Cai, Sha Yang, Mengna Zhang, Jie Wang, Zhi‐Gang Chen
Topics & Concepts
StarchChemistryFood scienceRetrogradation (starch)AmyloseResistant starchFatty acidPalmitic acidStearic acidLinoleic acidCrystallinityBiochemistryOrganic chemistryCrystallographyFood composition and propertiesProteins in Food SystemsFood and Agricultural Sciences