The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage
Xuemin Kang, Bin Yu, Huayong Zhang, Jie Sui, Li Guo, A.M. Abd El‐Aty, Bo Cui
Topics & Concepts
Lauric acidChemistryStarchFood scienceCrystallinityFatty acidGlycerolStearic acidResistant starchRetrogradation (starch)WaxMyristic acidBiochemistryAmyloseOrganic chemistryPalmitic acidCrystallographyFood composition and propertiesProteins in Food SystemsDiet and metabolism studies