Effects of maltogenic α-amylase and pullulanase on the formation and physicochemical properties of water caltrop starch–lipid complexes
Authors:
- 7 June 2026
- journal article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 371, 152918
Abstract
No abstract availableKeywords
Funding Information
- National Science and Technology Council (113-2320-B-005-002)
This publication has 51 references indexed in Scilit:
- Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexesCarbohydrate Polymers, 2024
- Characteristics of amylose–lipid complex prepared from pullulanase-treated rice and wheat flourFood Science and Biotechnology, 2023
- Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionalityCarbohydrate Polymers, 2022
- Microbial starch debranching enzymes: Developments and applicationsBiotechnology Advances, 2021
- Amylose-lipid complex formation from extruded maize starch mixed with fatty acidsCarbohydrate Polymers, 2020
- Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanaseCarbohydrate Polymers, 2018
- Rheological properties of dilute aqueous solutions of cassava starchCarbohydrate Polymers, 2008
- Analysis of complexes between lipids and wheat starchCarbohydrate Polymers, 2007
- Formation of Amylose‐Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty AcidsStarch - Stärke, 2003
- On the supermolecular structure and metastability of glycerol monostearate-amylose complexCarbohydrate Polymers, 1990