Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths

In this study, the effect of proteins (10%, w/w) on the formation of starch-lipid complexes (measured by Rapid Visco Analyzer (RVA)) in pure starch and noodles supplemented with different fatty acids (such as, lauric acid (LA), glycerol monolaurate (GML), stearic acid (SA), and glycerol monostearate (GMS), 3% w/w), in addition to their impacts on in vitro enzymatic digestion were assessed. The addition of protein and lipids increased the...