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Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results s...

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Detalles Bibliográficos
Autores principales:	Hu, Xueying, Li, Zhaoyang, Wang, Fengyan, Mu, Hongyan, Guo, Liping, Xiao, Junxia, Liu, Yuanfa, Li, Xiaodan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562666/ https://www.ncbi.nlm.nih.gov/pubmed/36230159 http://dx.doi.org/10.3390/foods11193083

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