Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation
Canxin Cai, Yaoqi Tian, Chunrui Sun, Zhengyu Jin
Topics & Concepts
Degree of unsaturationAmylopectinAmyloseStarchChemistryCrystallinityFatty acidFood scienceLinoleic acidOrganic chemistryCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications