Influences of preparation process on the properties of high amylose corn starch-stearic acid complex

Authors: ZHANG Wen, LIU Buyu, WU Weicheng, YUAN Gaofeng, ZHANG Zhiguo

Source: Shipin yu jixie, Vol 40, Iss 6, Pp 25-33 (2024)

Subject Terms: high amylose corn starch, stearic acid, starch-lipid complex, thermal stability, anti-digestibility, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20240604; https://doaj.org/toc/1003-5788

Access URL: https://doaj.org/article/2d931bfa02584cbba29c626f97543a50

Cooked germ-remained milled rice presents high stability in water-holding capacity and textural properties during frozen storage—The protection effect of oil-phase reabsorption

Authors: Zuo, Zhongyu ^{a, b}, Li, Ting ^{a, b}, Zhang, Xinxia ^{a, b}, Wang, Li ^{a, b, c, d, ⁎}

Source: In Food Chemistry 15 March 2025 468

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

Authors: Fitriati, Annisa ^a, Detchewa, Pakkawat ^b, Moongngarm, Anuchita ^{a, ⁎}

Source: In Journal of Cereal Science January 2025 121

Influence of γ irradiation on the physicochemical properties of tapioca granular starch–ascorbyl palmitate complexes

Authors: Yan, Huili ^{a, b, ⁎}, Cheng, Liping ^{b, c}, Si, Zehui ^{b, d}, Zhang, Mengyuan ^{b, c}, Zhao, Xilong ^{b, c}, Wang, Xian ^a, Zhang, Dong ^{a, b}, Cui, Long ^{a, b, ⁎}

Source: In International Journal of Biological Macromolecules May 2025 307 Part 4

Impact of Ultrasonic-Assisted Preparation of Water Caltrop Starch–Lipid Complex: Structural and Physicochemical Properties

Authors: Kuan-Wei Huang, Lih-Shiuh Lai

Source: Foods, Vol 14, Iss 2, p 240 (2025)

Subject Terms: ultrasound intensity, starch-lipid complex, structural characteristics, viscosity, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/14/2/240; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/b6362f83696147a89d0956b2bd63de3a

Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics

Authors: Feng, Yinong ^{a, c}, Cai, Zhiying ^a, Huang, Qiang ^{a, b, ⁎}, Van der Meeren, Paul ^c

Source: In Food Hydrocolloids November 2024 156

Impact of Cooking on Starch Digestibility in Foxtail Millets

Authors: Xiaojiao Cheng, Yujue Wang, Simeng Li, Shiqing Huang, Shujun Wang

Source: Foods, Vol 13, Iss 24, p 3983 (2024)

Subject Terms: foxtail millets, cooking, in vitro digestibility, starch–lipid complex, total dietary fiber, Chemical technology, TP1-1185

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Relation: https://www.mdpi.com/2304-8158/13/24/3983; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/dd0017ce0d204c5ea0bbf7c807b577a4

Effect of Ultrasonic Treatment at Different Temperatures on the Ability of Maize Starch to Form Complex with Lipid and Its Mechanism

Authors: YU Yingtao, CAO Shaopan, XIAO Liuyang, HUANG Jipeng, GAO Ying, LU Xue, HAN Lihong

Source: Shipin Kexue, Vol 44, Iss 23, Pp 77-85 (2023)

Subject Terms: ultrasonic treatment, maize starch, starch-lipid complex, multilevel structure, in vitro digestibility, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-010.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/726f971911dd4ebc984f947e6832d23a

Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy

Authors: Liu, Qing ^{a, b, c}, Guan, Huanan ^a, Guo, Yuanxin ^a, Wang, Dongxu ^a, Yang, Yueyue ^{b, c}, Ji, Hangyan ^{b, c}, Jiao, Aiquan ^{b, c, ⁎}, Jin, Zhengyu ^{b, c}

Source: In Food Chemistry 30 March 2024 437 Part 2

Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch

Authors: Cheng, Yue ^{a, b, c}, Gao, Wei ^{a, b}, Kang, Xuemin ^{a, b, c}, Wang, Jianfei ^d, Yu, Bin ^{a, b}, Guo, Li ^{a, b}, Zhao, Meng ^{a, b}, Yuan, Chao ^{a, b}, Cui, Bo ^{a, b, c, ⁎}

Source: In Food Chemistry 15 March 2024 436

Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acid

Authors: Liuyang Xiao, Yingtao Yu, Xiaofan Yang, Zhaojun Wei, Lihong Han

Source: Food Chemistry: X, Vol 20, Iss , Pp 100879- (2023)

Subject Terms: Ultrasound, Temperature, Starch–lipid complex, Chain length, Pea starch, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752300322X; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/1a64301db7ec45be8724d8319f5092ae

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Authors: Diksha Chaturvedi, Somali Dhal, Deblu Sahu, Maciej Jarzębski, Arfat Anis, Doman Kim, Kunal Pal

Source: ChemEngineering, Vol 8, Iss 3, p 51 (2024)

Subject Terms: oleogel, whole wheat flour pasta, starch–lipid complex, surface topology, cooking quality, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2305-7084/8/3/51; https://doaj.org/toc/2305-7084

Access URL: https://doaj.org/article/a6eae11202b7496c91b7e0704ac6ba48

Effect of Amylose Content on the Formation and Physicochemical Properties of Starch-Fatty Acid Complex

Authors: Chenggang HUANG, Jinyuan LI, Renyuan XU, Na LIU, Shaopeng YU, Ju LIU, Dongwei GUO

Source: Shipin gongye ke-ji, Vol 43, Iss 13, Pp 49-55 (2022)

Subject Terms: amylose content, starch-lipid complex, physical and chemical properties, starch modification, sustained release agent, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/329f7f9fc57c4ac0b0bae23865624bc1

New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour

Authors: Chen Chao, Song Liang, Zheyuan Zhang, Michael J. Gidley, Ye Liu, Shujun Wang

Source: Foods, Vol 13, Iss 5, p 663 (2024)

Subject Terms: sorghum, starch digestion, interaction, thermal processing, starch–lipid complex, starch–lipid–protein complex, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/5/663; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/ff6af6a56964497cbd6c3c0091465630

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

Authors: Paramee Chumsri, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

Source: Foods, Vol 11, Iss 16, p 2430 (2022)

Subject Terms: rice, starch–lipid complex, fatty acid, ultrasonication, resistant starch, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/16/2430; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/eab3caaf536a4fffbab9296bec818c5a

The Impact of Rice Lipid on In Vitro Rice Starch Digestibility

Authors: Amina Khatun, Daniel L. E. Waters, Lei Liu

Source: Foods, Vol 11, Iss 10, p 1528 (2022)

Subject Terms: diacylglycerol, lysophospholipid, phospholipid, starch–lipid complex, starch digestion, triacylglycerol, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/10/1528; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/3029461b80db4912833ece56b4911412

PENGARUH PERBEDAAN EKSTRAKSI LIPID TERHADAP GELATINASASI DAN RETROGRADASI TEPUNG MLINJO (Gnetum gnemon) [Effects of Different Lipid Extractions on Gelatinization and Retrogradation of Bitter Nuts (Gnetum gnemon) Starch]

Authors: Tri Agus Siswoyo

Source: Jurnal Teknologi dan Industri Pangan, Vol 15, Iss 2, Pp 113-118 (2004)

Subject Terms: Gnetum gnemon, bitter nuts, gelatinization, retrogradation, avrami equation, starch-lipid complex, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://journal.ipb.ac.id/index.php/jtip/article/view/553; https://doaj.org/toc/1979-7788; https://doaj.org/toc/2087-751X

Access URL: https://doaj.org/article/c27c791125e6415a8984dcdae9d082d7

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