Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate

LIU Changnian; GUO Yan; ZHANG Jiaxin; YU Xiuzhu; LI Qi

doi:10.13386/j.issn1002-0306.2024070226

Turn off MathJax

Article Contents

Abstract

References

LIU Changnian, GUO Yan, ZHANG Jiaxin, et al. Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate[J]. Science and Technology of Food Industry, 2025, 46(9): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070226.

Citation:

PDF (2738 KB)

Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate

College of Food Science and Engineering, Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Northwest A & F University, Yangling 712100, China

More Information

Received Date: July 17, 2027
Available Online: February 28, 2025

Graphical Abstract

Abstract

Abstract

With the prevalence of obesity, cardiovascular disease and type II diabetes mellitus, low glycemic index foods have been promoted. And the effect of proteins and lipids on slowing down the rate of starch digestion has become a hot spot of research. This paper outlines the interaction mechanism between proteins/lipids and starch, and examines the various factors influencing the formation of binary and ternary complexes, such as the sources, types, properties, and processing conditions of the substances involved. Additionally, the impacts of complex formation on the physicochemical properties of starch, including viscosity, solubility, swelling power, and gelatinization characteristics has been introduced. On this basis, the mechanism of proteins and lipids in slowing down the rate of starch digestion has been summarized. Proteins inhibit the digestion of starch by forming a physical barrier on the surface of starch granules and combining with enzymes to reduce the enzyme activity. Starch-lipid complexes inhibit the digestion of starch through the formation of a barrier layer that prevents amylase from entering the starch granule, reducing the chance of contact with amylase, thus slowing down the rate of starch digestion. The purpose of this retrospective review was to provide a theoretical basis for the further study of starch-based complexes in the regulation of human blood glucose and their application in the development of functional foods for the prevention of type II diabetes mellitus.
- starch,
- protein,
- lipid,
- complex,
- interaction,
- physicochemical properties,
- digestion rate

FullText(HTML)

References (86)

References

[1]	AMAGLIANI L, O'REGAN J, KELLY A L, et al. Chemistry, structure, functionality and applications of rice starch[J]. Journal of Cereal Science,2016,70:291−300. doi: 10.1016/j.jcs.2016.06.014
[2]	ZHANG H H, JIANG Y L, PAN J X, et al. Effect of tea products on the in vitro enzymatic digestibility of starch[J]. Food Chemistry,2018,243:345−350. doi: 10.1016/j.foodchem.2017.09.138
[3]	RAIGOND P, EZEKIEL R, RAIGOND B. Resistant starch in food:A review[J]. Journal of the Science of Food and Agriculture,2015,95(10):1968−1978. doi: 10.1002/jsfa.6966
[4]	DUNN K L, YANG L Y, GIRARD A, et al. Interaction of sorghum tannins with wheat proteins and effect on in vitro starch and protein digestibility in a baked product Matrix[J]. Journal of Agricultural and Food Chemistry,2015,63(4):1234−1241. doi: 10.1021/jf504112z
[5]	TOUTOUNJI M R, FARAHNAKY A, SANTHAKUMAR A B, et al. Intrinsic and extrinsic factors affecting rice starch digestibility[J]. Trends in Food Science & Technology,2019,88:10−22.
[6]	LIU X, HUANG S Q, CHAO C, et al. Changes of starch during thermal processing of foods:Current status and future directions[J]. Trends in Food Science & Technology,2022,119:320−337.
[7]	YE J, HU X, LUO S, et al. Effect of endogenous proteins and lipids on starch digestibility in rice flour[J]. Food Research International,2018,106:404−409. doi: 10.1016/j.foodres.2018.01.008
[8]	YU W W, ZOU W, DHITAL S S, et al. The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour[J]. Food Chemistry,2018,241:493−501. doi: 10.1016/j.foodchem.2017.09.021
[9]	WANG S J, CHAO C, CAI J, et al. Starch–lipid and starch–lipid–protein complexes:A comprehensive review[J]. Comprehensive Reviews in Food Science and Food Safety,2020,19(3):1056−1079. doi: 10.1111/1541-4337.12550
[10]	CHEN Q L, ZHANG J C, ZHANG Y J, et al. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications[J]. Food Hydrocolloids,2022,127:107559. doi: 10.1016/j.foodhyd.2022.107559
[11]	CHáVEZ-MURILLO C E, VEYNA-TORRES J I, CAVAZOS-TAMEZ L M, et al. Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours[J]. Food Research International,2018,105:371−383. doi: 10.1016/j.foodres.2017.11.029
[12]	SALEH M I. Protein-starch matrix microstructure during rice flour pastes formation[J]. Journal of Cereal Science,2017,74:183−186. doi: 10.1016/j.jcs.2017.02.005
[13]	LI C F, JI Y, LI E P, et al. Interactions between leached amylose and protein affect the stickiness of cooked white rice[J]. Food Hydrocolloids,2023,135:108215. doi: 10.1016/j.foodhyd.2022.108215
[14]	赵德厚, 郝帅, 朱智杰, 等. 大豆蛋白肽-玉米淀粉复合物的制备及其性质研究[J]. 安徽农业大学学报,2021,48:989−996. [ZHAO D H, HAO S, ZHU Z J, et al. Preparation of soybean protein peptide-corn starch compound and analysis of its properties[J]. Journal of Anhui Agricultural University,2021,48:989−996.] ZHAO D H, HAO S, ZHU Z J, et al. Preparation of soybean protein peptide-corn starch compound and analysis of its properties[J]. Journal of Anhui Agricultural University, 2021, 48: 989−996.
[15]	ZHU Y, TAO H T, JANASWAMY S, et al. The functionality of laccase-or peroxidase-treated potato flour:Role of interactions between protein and protein/starch[J]. Food Chemistry,2021,341:128082. doi: 10.1016/j.foodchem.2020.128082
[16]	CAROLINA E C M, MÓNICA S A F, MARIANA V Q, et al. sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours[J]. International Journal of Food Science & Technology,2021,56(7):3388−3399.
[17]	LU X X, MA R R, ZHAN J L, et al. The role of protein and its hydrolysates in regulating the digestive properties of starch:A review[J]. Trends in Food Science & Technology,2022,125:54−65.
[18]	WANG J, ZHAO S M, MIN G, et al. Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing[J]. International Journal of Biological Macromolecules,2021,175:179−187. doi: 10.1016/j.ijbiomac.2021.02.020
[19]	LI Y Y, HE Z C, TU Y, et al. Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing[J]. Carbohydrate Polymers,2024,329:121767 . doi: 10.1016/j.carbpol.2023.121767
[20]	胡玥, 孙红男, 张苗, 等. 食物源肽与淀粉相互作用的研究进展[J]. 食品科学,2023,44(9):163−169. [HU Y, SUN H N, ZHANG M, et al. Research progress on the interaction between food-derived peptides and starch[J]. Food Science,2023,44(9):163−169.] doi: 10.7506/spkx1002-6630-20220714-152 HU Y, SUN H N, ZHANG M, et al. Research progress on the interaction between food-derived peptides and starch[J]. Food Science, 2023, 44（9）: 163−169. doi: 10.7506/spkx1002-6630-20220714-152
[21]	YANG C H, ZHONG F, GOFF H D H, et al. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends[J]. Food Chemistry,2019,280:51−58. doi: 10.1016/j.foodchem.2018.12.028
[22]	NILSSON K, JOHANSSON M, SANDSTRÖM C, et al. Pasting and gelation of faba bean starch-protein mixtures[J]. Food Hydrocolloids,2023,138:108494. doi: 10.1016/j.foodhyd.2023.108494
[23]	BRESCIANI A, EMIDE D, SAITTA F, et al. Impact of thermal treatment on the starch-protein interplay in red lentils:Connecting molecular features and rheological properties[J]. Molecules,2022,27(4):1266. doi: 10.3390/molecules27041266
[24]	BRAVO-NÚÑEZ Á, GARZÓN R, ROSELL C M, et al. Evaluation of starch–protein interactions as a function of pH[J]. Foods,2019,8(5):155. doi: 10.3390/foods8050155
[25]	LU Z H, DONNER E, YADA R Y, et al. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends[J]. Carbohydrate Polymers,2016,154:214−222. doi: 10.1016/j.carbpol.2016.08.055
[26]	FAN J X, GUO X N, ZHU K X. Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles [J]. Food Hydrocolloids, 2022, 124.
[27]	KUMAR S R, TANGSRIANUGUL N, SRIPRABLOM J, et al. Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch[J]. Carbohydrate Polymers,2023,307:120630. doi: 10.1016/j.carbpol.2023.120630
[28]	SHAO Y L, JIAO R Z, WU Y Y, et al. Physicochemical and functional properties of the protein-starch interaction in Chinese yam[J]. Food Science & Nutrition,2023,11(3):1499−1506.
[29]	ZHOU X L, YU W W, LI C. Protein content correlates with the in vitro starch digestibility of raw barley flour[J]. Food Bioscience,2021,43:101292. doi: 10.1016/j.fbio.2021.101292
[30]	LI H T, LI Z, FOX G P, et al. Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle[J]. Food Chemistry,2021,336:127719. doi: 10.1016/j.foodchem.2020.127719
[31]	WU J, WARREN F J. The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility[J]. Food Chemistry,2023,406:135047. doi: 10.1016/j.foodchem.2022.135047
[32]	ZOU W, SISSONS M, GIDLEY M J, et al. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate[J]. Food Chemistry,2015,188:559−568. doi: 10.1016/j.foodchem.2015.05.032
[33]	LUO S J, XIONG S B, LI X B, et al. Impact of starch-lipid complexes on oil absorption of starch and its mechanism[J]. Journal of the Science of Food and Agriculture,2023,103(1):83−91. doi: 10.1002/jsfa.12114
[34]	SUN S L, HONG Y, GU Z B, et al. Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes[J]. Food Hydrocolloids,2023,141:108679. doi: 10.1016/j.foodhyd.2023.108679
[35]	LUO S J, ZENG Z L, MEI Y X, et al. Improving ordered arrangement of the short-chain amylose-lipid complex by narrowing molecular weight distribution of short-chain amylose[J]. Carbohydrate polymers,2020,240:116359. doi: 10.1016/j.carbpol.2020.116359
[36]	LIM J H, KIM H R, CHOI S J, et al. Complexation of amylosucrase‐modified waxy corn starch with fatty acids:Determination of their physicochemical properties and digestibilities[J]. Journal of food science,2019,84(6):1362−1370. doi: 10.1111/1750-3841.14647
[37]	ZHANG H, WANG H Y, ZHANG Q C, et al. Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates[J]. Food Chemistry,2023,398:133847. doi: 10.1016/j.foodchem.2022.133847
[38]	CHAO C, HUANG S Q, YU J L, et al. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing:A dynamic structural analysis[J]. Carbohydrate Polymers,2020,244:116464. doi: 10.1016/j.carbpol.2020.116464
[39]	WANG J W, REN F, YU J L, et al. Octenyl Succinate modification of starch enhances the formation of starch–lipid complexes[J]. Journal of Agricultural and Food Chemistry,2021,69(49):14938−14950. doi: 10.1021/acs.jafc.1c05816
[40]	QIN R B, YU J L, LI Y F, et al. Structural changes of starch–lipid complexes during postprocessing and their effect on in vitro enzymatic digestibility[J]. Journal of Agricultural and Food Chemistry,2019,67(5):1530−1536. doi: 10.1021/acs.jafc.8b06371
[41]	CHAO C, YU J L, WANG S, et al. Mechanisms underlying the formation of complexes between maize starch and lipids[J]. Journal of Agricultural and Food Chemistry,2018,66(1):272−278. doi: 10.1021/acs.jafc.7b05025
[42]	LI Q, GAO Y, LI Y C, et al. Effect of hydrophilic groups in lipids on the characteristics of starch-lipid complexes[J]. International Journal of Food Science and Technology,2022,58(9):4862−4871.
[43]	BHATIA G, JUNEJA A, JOHNSTON D, et al. Characterization of amylose lipid complexes and their effect on the dry grind ethanol process[J]. Starch‐Stä rke,2021,73(7-8):2100069.
[44]	ZHEN Y Y, WANG K D, WANG J, et al. Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes[J]. Carbohydrate Polymers,2022,278:118931. doi: 10.1016/j.carbpol.2021.118931
[45]	ABE M, FUKAYA Y, OHNO H. Fast and facile dissolution of cellulose with tetrabutylphosphonium hydroxide containing 40wt% water[J]. Chemical Communications,2012,48(12):1808−1810. doi: 10.1039/c2cc16203b
[46]	NIU B, CHAO C, CAI J J, et al. The effect of NaCl on the formation of starch-lipid complexes[J]. Food Chemistry,2019,299:125133. doi: 10.1016/j.foodchem.2019.125133
[47]	WANG H S, WU Y M, WANG N F, et al. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch–lipid complexes during deep-fat frying[J]. Food Chemistry,2019,278:515−522. doi: 10.1016/j.foodchem.2018.11.092
[48]	LI Q, SHI S X, DONG Y Z, et al. Characterisation of amylose and amylopectin with various moisture contents after frying process:Effect of starch–lipid complex formation[J]. International Journal of Food Science & Technology,2021,56(2):639−647.
[49]	KANG X M, LIU P, GAO W F, et al. Preparation of starch-lipid complex by ultrasonication and its film forming capacity[J]. Food Hydrocolloids,2020,99:105340. doi: 10.1016/j.foodhyd.2019.105340
[50]	KANG X M, JIA S Q, GAO W, et al. The formation of starch-lipid complexes by microwave heating[J]. Food Chemistry,2022,382:132319. doi: 10.1016/j.foodchem.2022.132319
[51]	CHEN B Y, ZENG S X, ZENG H L, et al. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization[J]. Food Chemistry,2017,226:119−127. doi: 10.1016/j.foodchem.2017.01.018
[52]	LIU P F, WANG R, KANG X M, et al. Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films[J]. Ultrasonics Sonochemistry,2018,44:215−222. doi: 10.1016/j.ultsonch.2018.02.029
[53]	CHUMSRI P, PANPIPAT W, CHEONG L Z, et al. Formation of intermediate amylose rice starch–lipid complex assisted by ultrasonication[J]. Foods,2022,11(16):2430. doi: 10.3390/foods11162430
[54]	LIU Q, WANG Y H, YANG Y Y, et al. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents[J]. Food Hydrocolloids,2023,136:108239. doi: 10.1016/j.foodhyd.2022.108239
[55]	HU X Y, LI Z Y, WANG F Y, et al. Formation of starch–lipid complexes during the deep-frying process and its effects on lipid oxidation[J]. Foods,2022,11(19):3083. doi: 10.3390/foods11193083
[56]	MARISCAL‐MORENO R M, FIGUEROA‐CÁRDENAS J D D, SANTIAGO‐RAMOS D, et al. Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas[J]. International Journal of Food Science & Technology,2019,54(5):1651−1657.
[57]	GUO J Y, KONG L Y. Inhibition of in vitro starch digestion by ascorbyl palmitate and its inclusion complex with starch[J]. Food Hydrocolloids,2021,121:107032. doi: 10.1016/j.foodhyd.2021.107032
[58]	CHEN B Y, JIA X Z, MIAO S, et al. Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization[J]. Food Chemistry,2018,252:115−125. doi: 10.1016/j.foodchem.2018.01.054
[59]	LIU P F, Gao W, ZHANG X L, et al. Physicochemical properties of pea starch-lauric acid complex modified by maltogenic amylase and pullulanase[J]. Carbohydrate Polymers,2020,242:116332. doi: 10.1016/j.carbpol.2020.116332
[60]	WU X L, YU H P, BAO G H, et al. Preparation of adzuki bean starch-lipid complexes and their anti-digestion mechanism[J]. Journal of Food Measurement and Characterization,2022,16(2):945−956. doi: 10.1007/s11694-021-01222-z
[61]	AI Y F, HASJIM J, JANE J L. Effects of lipids on enzymatic hydrolysis and physical properties of starch[J]. Carbohydrate Polymers,2013,92(1):120−127. doi: 10.1016/j.carbpol.2012.08.092
[62]	KHATUN A, WATERS D L, LIU L. The impact of rice lipid on in vitro rice starch digestibility[J]. Foods,2022,11(10):1528. doi: 10.3390/foods11101528
[63]	WANG S J, WANG J R, YU J L, et al. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches:A structural basis[J]. Food Chemistry,2016,190:285−292. doi: 10.1016/j.foodchem.2015.05.086
[64]	LIU Z P, CHEN L, ZHENG B. Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods[J]. Food & Function,2022,13(9):5317−5326.
[65]	ZHANG X L, MI T T, GAO W, et al. Ultrasonication effects on physicochemical properties of starch–lipid complex[J]. Food Chemistry,2022,388:133054. doi: 10.1016/j.foodchem.2022.133054
[66]	ZHANG G Y, MALADEN M D, HAMAKER B R. Detection of a novel three component complex consisting of starch, protein, and free fatty acids[J]. Journal of Agricultural and Food Chemistry,2003,51(9):2801−2805. doi: 10.1021/jf030035t
[67]	ZHANG G Y, MALADEN M, CAMPANELLA O H, et al. Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids[J]. Journal of Agricultural & Food Chemistry,2010,58(16):9164−9170.
[68]	CHAO C, CAI J J, YU J L, et al. Toward a better understanding of starch–monoglyceride–protein interactions[J]. Journal of Agricultural and Food Chemistry,2018,66(50):13253−13259. doi: 10.1021/acs.jafc.8b04742
[69]	CHEN W K, CHAO C, YU J L, et al. Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes[J]. Food Chemistry,2021,364:130390. doi: 10.1016/j.foodchem.2021.130390
[70]	CAI J J, CHAO C, NIU B, et al. New insight into the interactions among starch, lipid and protein in model systems with different starches[J]. Food Hydrocolloids,2021,112:106323. doi: 10.1016/j.foodhyd.2020.106323
[71]	LIN L, YANG H, CHI C D, et al. Effect of protein types on structure and digestibility of starch-protein-lipids complexes[J]. LWT-Food Science and Technology,2020,134:110175. doi: 10.1016/j.lwt.2020.110175
[72]	DE PILLI T, GIULIANI R, BULÉON A, et al. Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid[J]. International Journal of Food Science & Technology,2016,51(5):1063−1074.
[73]	JIN Z Q, BAI F L, CHEN Y B, et al. Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch[J]. CyTA-Journal of Food,2019,17(1):640−647. doi: 10.1080/19476337.2019.1628107
[74]	SIAW M O, WANG Y J, MCCLUNG A M, et al. Porosity and hardness of long-grain Brown rice kernels in relation to their chemical compositions[J]. LWT-Food Science and Technology,2021,144:111243. doi: 10.1016/j.lwt.2021.111243
[75]	IRONDI E A, ADEWUYI A E, AROYEHUN T M. Effect of endogenous lipids and proteins on the antioxidant, in vitro starch digestibility, and pasting properties of sorghum flour[J]. Frontiers in Nutrition,2022,8:1241.
[76]	SHI J Y, ZHANG T, WANG T T, et al. Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch[J]. Cereal Chemistry,2021,98(3):683−692. doi: 10.1002/cche.10412
[77]	DEEPAK B, OGUZ K O, NAWEL K, et al. Influence of Hofmeister anions on structural and thermal properties of a starch-protein-lipid nanoparticle[J]. International Journal of Biological Macromolecules,2022,210:768−775. doi: 10.1016/j.ijbiomac.2022.05.003
[78]	KHATUN A, WATERS D L E, LIU L. A review of rice starch digestibility:Effect of composition and heat-moisture processing[J]. Starch-Starke,2019,71(9-10):1900090. doi: 10.1002/star.201900090
[79]	DESAI A S, BRENNAN M A, GUO X B, et al. Fish protein and lipid interactions on the digestibility and bioavailability of starch and protein from durum wheat pasta[J]. Molecules,2019,24(5):839. doi: 10.3390/molecules24050839
[80]	CHILLO S, MONRO J, MISHRA S, et al. Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro[J]. International journal of Food Sciences and Nutrition,2010,61(2):149−160. doi: 10.3109/09637480903476423
[81]	XIANG G Y, LI J T, LIN Q L, et al. The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties[J]. Food Chemistry-X,2023,19:100785. doi: 10.1016/j.fochx.2023.100785
[82]	CHEN X, HE X W, ZHANG B, et al. Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch[J]. International Journal of Biological Macromolecules,2017,104:481−486. doi: 10.1016/j.ijbiomac.2017.06.024
[83]	HOU D Z, ZHAO Q Y, YOUSAF L, et al. In vitro starch digestibility and estimated glycemic index of mung bean (Vigna radiata L. ) as affected by endogenous proteins and lipids, and exogenous heat-processing methods[J]. Plant Foods for Human Nutrition,2020,75(4):547−552. doi: 10.1007/s11130-020-00845-9
[84]	LU S Y, LI J, JI J Y, et al. Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours[J]. Food Hydrocolloids,2023,134:108099. doi: 10.1016/j.foodhyd.2022.108099
[85]	ANNOR G A, MARCONE M, BERTOFT E, et al. In vitro starch digestibility and expected glycemic index of kodo millet (Paspalum scrobiculatum) as affected by starch-protein-lipid interactions[J]. Cereal Chemistry,2013,90(3):211−217. doi: 10.1094/CCHEM-06-12-0074-R
[86]	LIU P F, KANG X M, CUI B, et al. Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes[J]. Carbohydrate Polymers,2019,222:115000. doi: 10.1016/j.carbpol.2019.115000

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (42) PDF downloads (9)

Science and Technology of Food Industry

Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content