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Octenyl Succinate Modification of Starch Enhances the Formation of Starch-Lipid Complexes

Jinwei Wang1,2, Fei Ren1,2, Jinglin Yu1

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

Journal of Agricultural and Food Chemistry
|November 10, 2021
PubMed

Keywords:
OSA modificationdiglyceridelipidstarchstarch−lipid complexes

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