Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
Shenglin Sun, Yuzhen Jin, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li
Topics & Concepts
Degree of unsaturationChemistryStarchFatty acidDifferential scanning calorimetryIntermolecular forceCarbon fibersPolyunsaturated fatty acidElectron paramagnetic resonanceRaman spectroscopyCrystallographyOrganic chemistryMoleculeMaterials scienceComposite materialComposite numberPhysicsOpticsThermodynamicsNuclear magnetic resonanceFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems