Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes
Xinru Sun, Ruixia Jin, Fanyi Ma, Wenjing Ma, Yangyang Pan, Jiahao Liu, Xiuhua Liu, J. Zhu, Jie Zhang
Topics & Concepts
Food scienceChemistryStarchResistant starchIn vitroProtein digestibilityBiochemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology