Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility.
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DOI: 10.1021/acs.jafc.8b06371
Abstract: The effects of cooking and storage on the structure and in vitro enzymatic digestibility of complexes formed between fatty acids and debranched high-amylose starch (DHA7-FA) were investigated for the first time. Cooking greatly decreased the… read more here.
Keywords: effect; enzymatic digestibility; dha7 complexes; vitro enzymatic ... See more keywords