Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1212877
Abstract: ABSTRACT The effects of fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with varying chain length in their acyl chains on the extent of complex formation (complex index) and in vitro enzymatic digestibility of gelatinized… read more here.
Keywords: acid ester; complex index; starch; fatty acid ... See more keywords
Estimation for a complex index of refraction based on the Stokes vector of the reflected light under active polarized detection.
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DOI: 10.1364/ao.464539
Abstract: An estimation method for a complex index of refraction based on the Stokes vector of the reflected light under active polarized detection is presented. In this method, the difference of the Stokes vector of the… read more here.
Keywords: index; index refraction; complex index; estimation ... See more keywords