Investigation of the effect of ultrasonication on starch-fatty acid complexes and the stabilization mechanism

已完结 10 由有何不可发布于 2025/10/20 17:33:02

DOI:10.1016/j.foodres.2024.114711
作者：Zongwei Hao ,?Zhaofeng Li ,?Qianxin Zhou ,?Zhenni Ma ,?Jiali Lv ,?Yanrui Wang ,?Ailong Hu ,?Juntao Cheng ,?Zhenyu Yu ,?Zhongwen Xie ,?Yiqun Du
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The complexation of physically modified starch with fatty acids is favorable for the production of resistant starch. However, there is a lack of information on the effect of ultrasonication

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