Properties, Physiological Functions and Applications of Starch-Lipid Complexes
Starch-lipid complexes, the fifth type of resistant starch, result from the binding of starch's long-chain segments with oils or fatty acids, which alters the original starch's structure, properties, and physiological functions. This review examines the impact of starch-lipid complex forma...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080363 |
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