Interaction mechanisms of oat starch and three types of oat lipid during simulated Sanshu processing
The large amount of lipids in oats have an impact on the structure of oat starch during thermal processing. To further elucidate effect of lipids on starch during traditional oat processing, this study examined starch–lipid interactions during Sanshu processing by combining oat starch (S) with oleic...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2026-07-01
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| Edice: | Food Chemistry: X |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2590157526007054 |
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