Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures
Xuhuan Chen, Yikai Ren, Yan Cai, Xia Huang, Leon Zhou, Yongfeng Ai, Bo Jiang
Topics & Concepts
ChemistryAmyloseFood scienceStarchStearic acidOleic acidMelting temperaturePalmitic acidLinoleic acidEnthalpyFatty acidMyristic acidBiochemistryOrganic chemistryMaterials scienceQuantum mechanicsPhysicsComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems