Starch-unsaturated fatty acid complexes with antioxidant protection and slow-digesting properties: Effects of complexing time

作者：Yiming Zhang, Changhui Shao, Jinglin Yu, Yuedong Yang, Shujun Wang · 发表于：Carbohydrate Polymers · 年份：2025 · DOI：10.1016/j.carbpol.2025.124743 · 被引用次数：4 · 研究领域：Food composition and properties、Proteins in Food Systems、Microencapsulation and Drying Processes