Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment
Xiaoyan Tan, Fubin Wu, Chengdeng Chi, Zebin Guo, Ying Chen, Bo Chi, Chao Song, Xueshan Xia, Yue Feng, Zhendan He
Topics & Concepts
MoistureFatty acidFood scienceMicrowaveChemistryStarchBiochemistryOrganic chemistryQuantum mechanicsPhysicsFood composition and propertiesFood Chemistry and Fat AnalysisProteins in Food Systems