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

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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Bibliographic Details
Main Authors:	Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, Xiaodan Li
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Foods
Subjects:	starch–lipid complexes lipid oxidation deep-frying process
Online Access:	https://www.mdpi.com/2304-8158/11/19/3083

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