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Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids

Huijing Chen1, Shanliang Zhong2, Guoxiang Chi3

  • 1College of Food Science, Southwest University, Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China.

Food Chemistry
|February 22, 2025
PubMed

Keywords:
DigestibilityMixolabMulti-scale structureStarch-lipid complexesWheat starch

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