Starch–lipid and starch–lipid–protein complexes: A comprehensive review
Tianjin University of Science and Technology · Nankai University · +2 more institutions
Abstract
Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starch-lipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This…
Citation impact
- FWCI
- 27.84
- Percentile
- 100%
- References
- 187
Authors
6- SWShujun WangCorresponding
Tianjin University of Science and Technology, Nankai University
- CCChen Chao
Tianjin University of Science and Technology
- JCJingjing Cai
Tianjin University of Science and Technology
- BNBin Niu
Tianjin University of Science and Technology
- LCLes Copeland
The University of Sydney, Sydney Institute of Marine Science
Topics & keywords
- Starch
- Chemistry
- Food science
- Lipid oxidation
- Biochemistry
- Antioxidant
- Zero hunger