Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes
Qian Gao, Ran Feng, Mengjie Yu, Han Tao, Bao Zhang
Topics & Concepts
StarchAmyloseChemistryFood scienceOleic acidPostprandialResistant starchOryza sativaBiochemistryNuclear chemistryBiologyBiotechnologyGeneInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications