Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties
Yuan Xu(Kunming University of Science and Technology), Yangyue Ding(Kunming University of Science and Technology), Xuejing Fan(Kunming University of Science and Technology), Ying Gu(Kunming University of Science and Technology), Gaopeng Zhang(Zhejiang University of Technology), Yongliang Zhuang(Kunming University of Science and Technology), Liping Sun(Kunming University of Science and Technology)
Cited by 21
Related Papers
Hot extrusion 3D printing technologies based on starchy food: A review
|Carbohydrate Polymers|2022|85
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
|Trends in Food Science & Technology|2024|62
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
|Critical Reviews in Food Science and Nutrition|2022|57
A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation
|Ultrasonics Sonochemistry|2024|57
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
|International Journal of Biological Macromolecules|2023|42