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Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-...
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| Published in: | Food Sci Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer Singapore
2021
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8050130/ https://ncbi.nlm.nih.gov/pubmed/33936845 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-021-00889-w |
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