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Effects of Debranching on the Formation of Maize Starch-Lauric Acid-β-Lactoglobulin Complexes

Jingjing Cai1,2, Chen Chao1,2, Bin Niu1

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, People's Republic of China.

Journal of Agricultural and Food Chemistry
|January 15, 2021
PubMed

Keywords:
chain lengthdebranchingmaize starchshort linear chainsstarch−lipid−protein complex

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