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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| 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 |