Impact of starch-lipid complexes on oil absorption of starch and its mechanism.
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DOI: 10.1002/jsfa.12114
Abstract: BACKGROUND In worldwide, fried food has huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing a healthy diet. RESULTS The oil absorption behavior of rice starch… read more here.
Keywords: absorption starch; oil; starch; starch lipid ... See more keywords
The roles of starch and lipid in Chlorella sp. during cell recovery from nitrogen starvation.
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DOI: 10.1016/j.biortech.2017.08.120
Abstract: The influence of N-replenishment on cell growth, chlorophyll content, nitrogen uptake, and accumulation of starch and lipid was studied in Chlorella sp. N-starved algal cells were fully recovered within 2days after N-replenishment. Stored starch in… read more here.
Keywords: nitrogen; recovery; starvation; starch lipid ... See more keywords
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
Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication
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DOI: 10.3390/foods11162430
Abstract: Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention… read more here.
Keywords: lipid complex; starch; starch lipid; rice ... See more keywords
Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
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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