Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 228-234

  Kawai, Kiyoshi ^a   Takato, Setsuko ^b   Sasaki, Tomoko ^c   Kajiwara, Kazuhito ^b  

^a HIROSHIMA UNIVERSITY   (Japan)

^b TOKYO UNIVERSITY OF TECHNOLOGY   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylose; Complex; Fatty acid; In vitro digestibility; Potato starch

Indexed keywords

CYCLODEXTRINS; HYDROLYSIS; LINOLEIC ACID; MELTING POINT; PALMITIC ACID; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

AMYLOSE; COMPLEX; COMPLEX FORMATIONS; COMPLEX INDICES; FATTY ACID MIXTURE; IN-VITRO; IN-VITRO DIGESTIBILITY; INDEX VALUES; POTATO STARCHES; VITRO DIGESTIBILITIES;

STARCH;

SOLANUM TUBEROSUM;

EID: 80054966955     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.07.003     Document Type: Article

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