A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes.

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作者： Samson A,Oyeyinka ^[1] ; Suren,Singh ^[2] ; Eric O,Amonsou ^[3]

作者单位： Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa; Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; School of Agriculture and Food Technology, University of the South Pacific, Apia, Samoa. Electronic address: sartf2001@yahoo.com. ^[1] Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa. Electronic address: singhs@dut.ac.za. ^[2] Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa. Electronic address: eamonsou@dut.ac.za. ^[3]

关键词 Functionality Legume starch Physicochemical properties V-amylose complex

主题词直链淀粉(Amylose);消化(Digestion);豆科(Fabaceae);脂类(Lipids);淀粉(Starch)

DOI 10.1016/j.foodchem.2021.129165

PMID 33556723

发布时间 2021-03-29

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准确一般字义偏差语意偏离译文作用小提交