Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch, Lauric Acid and β-Lactoglobulin
LI Bo, ZHANG Yanjun, ZHAO Yuan, HUANG Chongxing
(1. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; 2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)
LI Bo, ZHANG Yanjun, ZHAO Yuan, HUANG Chongxing. Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch, Lauric Acid and β-Lactoglobulin[J]. FOOD SCIENCE, 2023, 44(20): 8-19.