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Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes

Qian Gao; Ran Feng; Meng-Jie Yu; Han Tao; Bao Zhang
Food Chemistry · Vol. 457 · pp. 140191 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume457
Pages140191
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140191
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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