Green Production and Structural Evaluation of Maize Starch–Fatty Acid Complexes Through High Speed Homogenization
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Polymers and the Environment"
DOI: 10.1007/s10924-020-01837-1
Abstract: The current study describes the production of maize starch–fatty acid complexes through high speed homogenization, a novel field of research, without heat or any chemical treatment. The starch–fatty acid complexes were produced with three different… read more here.
Keywords: maize starch; fatty acid; acid complexes; acid ... See more keywords
Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110294
Abstract: Abstract The effects of chain length and addition level of saturated fatty acids on multi-scale structure of rice starch-fatty acid complexes prepared by high-pressure homogenization (HRFC) were investigated, as was the correlation between their structural… read more here.
Keywords: high pressure; starch fatty; acid complexes; fatty acid ... See more keywords