Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch-Lipid Complexes.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03081
Abstract: The objective of this study was to investigate the effect of starch debranching followed by differential ethanol precipitation on the formation and in vitro fermentation of starch-lipid complexes. Three groups of linear glucan chains, with… read more here.
Keywords: differential ethanol; starch; starch lipid; lipid complexes ... See more keywords
Structural Factors That Determine the Amylolytic Properties of Starch-Lipid Complexes.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c02260
Abstract: Structural factors that determine the amylolysis of starch-lipid complexes have remained unclear. Understanding the relationship between the structure and amylolysis of starch-lipid complexes is important for the design and preparation of complexes with predictable digestibility.… read more here.
Keywords: lipid complexes; amylolytic properties; dhams complexes; starch lipid ... See more keywords
New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Food Science and Technology"
DOI: 10.1093/ijfood/vvae031
Abstract: The influences of different cooking methods on the starch structures and functionalities of instant rice noodles (IN) incorporated with starch–lipid complexes were investigated. The reassembled ordered structures were improved; helical and crystalline structures, short-range-ordered, and… read more here.
Keywords: lipid complexes; noodles incorporated; rice noodles; incorporated starch ... See more keywords
Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193083
Abstract: In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic… read more here.
Keywords: formation starch; frying; starch; starch lipid ... See more keywords