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Molecular modulating of amylopectin's structure promoted the formation of starch-unsaturated fatty acids complexes

Wenjie Yu1, Zhishu He1, Xiaohu Luo2

  • 1Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.

Food Chemistry
|January 4, 2024
PubMed

Keywords:
Chain elongationDebranchingLipidsStarchStarch-lipid complexes

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