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Structural and thermal properties of amylose-fatty acid complexes prepared via high hydrostatic pressure

Zebin Guo1, Xiangze Jia1, Song Miao2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.

Food Chemistry
|June 2, 2018
PubMed

Keywords:
Amylose–fatty acid complexHigh hydrostatic pressureStructureThermal property

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