Functional and pasting properties of a starch–lipid complex formed with gaseous ozone and palm oil
Arrowroot starch repeatedly ozonated for 10 and 30 cycles was mixed with 5 and 10 g palm oil/100 g starch to form a complex. The complex index increased as oil concentration or ozonation cycles increased. The increased complex due to ozonation could be linked to depolymerization or ring opening but...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1801723 |