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Morphology, structural, thermal and rheological properties of wheat starch–palmitic acid complexes prepared during steam cooking

This work aimed to determine the changes in the morphology, complexation degree, the structural, thermal, and rheological properties of starch–fatty acid complexes during steam cooking. In this study, wheat starch with certain water and palmitic acid contents were steamed for 0.5, 1, 1.5, 2, and 2.5...

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Detalles Bibliográficos
Autores principales: Shi, Shaoxia, Dong, Yaoyao, Li, Qi, Liu, Tingting, Yu, Xiuzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056305/
https://www.ncbi.nlm.nih.gov/pubmed/35518220
http://dx.doi.org/10.1039/d0ra05954d