Effects of Phenolic Acids with Different Structures and Lauric Acid on the Digestive Properties and Physicochemical Characteristics of Breadfruit Starch
This study examined how complexes formed between breadfruit starch, lauric acid (LA), and phenolic acids (gallic/GA, 3,4-dihydroxyphenylacetic/DOPAC, caffeic/CA) affect starch digestibility and properties. All complexes increased resistant starch (RS) content from 47.19% (native) to 49.12–70.14%, wi...
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| Autors principals: | , , , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-02-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/4/612 |
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