Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch...

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Bibliographic Details
Main Authors:	Paramee Chumsri, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Format:	Article
Language:	English
Published:	MDPI AG 2022-08-01
Series:	Foods
Subjects:	rice starch–lipid complex fatty acid ultrasonication resistant starch
Online Access:	https://www.mdpi.com/2304-8158/11/16/2430

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