Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes
Mingyi Zhang, Yinchen Hou, Xinyang Chen, Penghui Zhao, Zhen Wang, Jihong Huang, Chuanyin Hui, Chenyu Li
Topics & Concepts
AmyloseChemistryStarchFood scienceOrganic chemistryBiochemistryPolymer chemistryFood composition and propertiesProteins in Food SystemsMicrobial Metabolites in Food Biotechnology