Effect of Ultrasonic Treatment at Different Temperatures on the Ability of Maize Starch to Form Complex with Lipid and Its Mechanism
YU Yingtao, CAO Shaopan, XIAO Liuyang, HUANG Jipeng, GAO Ying, LU Xue, HAN Lihong
(Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China)
YU Yingtao, CAO Shaopan, XIAO Liuyang, HUANG Jipeng, GAO Ying, LU Xue, HAN Lihong. Effect of Ultrasonic Treatment at Different Temperatures on the Ability of Maize Starch to Form Complex with Lipid and Its Mechanism[J]. FOOD SCIENCE, 2023, 44(23): 77-85.