Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis

作者：Xiaoyang He, Liyang Zhou, Purnima Gunness, Vicky Solah, Qingjie Sun · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137326 · 被引用次数：23 · 研究领域：Food composition and properties、Proteins in Food Systems、Polysaccharides Composition and Applications