Improving resistant starch formation in cassava starch through v-amylose complexation with fatty acids and phenolic compounds
Amylose forms V-type inclusion complexes with guest molecules, resulting in resistant starch type 5 (RS5), but the structural and functional properties of these complexes, which simultaneously incorporate lipids and polyphenols in cassava starch are not well understood. This study examined the effec...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-11-01
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| Serie: | Results in Chemistry |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2211715625008501 |
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