Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods
Xuemin Kang, Wei Gao, Bin Wang, Bin Yu, Huayong Zhang, Bo Cui, A.M. Abd El‐Aty
Topics & Concepts
Lauric acidFood scienceChemistryProtein digestibilityStarchIn vitroBiochemistryFatty acidFood composition and propertiesProteins in Food SystemsPhytase and its Applications