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Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis

Xiaoyang He; Liyang Zhou; Purnima Gunness; Vicky A. Solah; Qingjie Sun
Food Chemistry · Vol. 433 · pp. 137326 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-02-01
Publication Year2024
Volume433
Pages137326
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137326
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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