Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization

Volume: 136, Pages: 110294 - 110294
Published: Jan 1, 2021
Abstract
The effects of chain length and addition level of saturated fatty acids on multi-scale structure of rice starch-fatty acid complexes prepared by high-pressure homogenization (HRFC) were investigated, as was the correlation between their structural changes and digestibility. Increasing the addition level of fatty acids increased complexing index (CI) of HRFC, but increasing the chain length decreased the CI. Compared with high-pressure...
Paper Details
Title
Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization
Published Date
Jan 1, 2021
Volume
136
Pages
110294 - 110294
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