Wongprayoon S., Tran T., Gibert O., Dubreucq E., Piyachomkwan K., Sriroth K.
2018
Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95°C). Different conditions influenced the formation, crystalline structure, morphology and thermostability of the complexes. Complexation occurred ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires
2018
Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95°C). Different conditions influenced the formation, crystalline structure, morphology and thermostability of the complexes. Complexation occurred ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires