Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

This study aimed to examine the effect of inclusion salmon oil (SO), cod oil (CO), coconut oil (CONT) to wheat starch (WS) on pasting, textural, and in vitro starch digestibility properties. The binary component blend (BCBs) sample showed better complex index (CI) as compared to WS and WS–WG (wheat...

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Veröffentlicht in:	Journal of food processing and preservation 2020-11, Vol.44 (11), p.n/a
Hauptverfasser:	Desai, Ajay S., Brennan, Margaret A., Zeng, Xin‐An, Brennan, Charles S.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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