Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
Shenglin Sun, Yan Hong, Zhengbiao Gu, Li Cheng, Xiaofeng Ban, Zhaofeng Li, Caiming Li
Topics & Concepts
StarchAmylopectinAmyloseChemistryDegree of polymerizationFood sciencePolysaccharideMoleculeMaize starchPolymerizationOrganic chemistryPolymerFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems