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Effects of starch-fatty acid-protein interaction on structure, digestibility and eGI of starch complexes under OSA

Renhui Fan1, Tingting Li2, Jiajia Zhao3

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Food Research International (Ottawa, Ont.)
|November 1, 2025
PubMed

Keywords:
DigestibilityGlycemic indexModified starchMolecular interactionsOSA – Starch - fatty acid – Protein

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