| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601711 | Carbohydrate Polymers | 2013 | 8 Pages |
Abstract
⺠Corn oil, soy lecithin, and free fatty acids reduced starch enzymatic hydrolysis. ⺠Corn oil as well as other lipids was proven to form helical-complexes with amylose. ⺠Starch pasting properties and gel formation were affected by the added lipids.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Yongfeng Ai, Jovin Hasjim, Jay-lin Jane,