Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis
Xiaoyang He, Liyang Zhou, Purnima Gunness, Vicky Solah, Qingjie Sun
Topics & Concepts
StarchLecithinHydrolysisChemistryDifferential scanning calorimetryFatty acidChromatographyOrganic chemistryPhysicsThermodynamicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications