Impact of Ultrasonic-Assisted Preparation of Water Caltrop Starch–Lipid Complex: Structural and Physicochemical Properties

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I whakaputaina i:	Foods vol. 14, no. 2 (2025), p. 240
Kaituhi matua:	Kuan-Wei, Huang
Ētahi atu kaituhi:	Lai, Lih-Shiuh
I whakaputaina:	MDPI AG
Ngā marau:	Ireland United States > US Japan Taiwan Birefringence Scanning electron microscopy Food Physicochemical properties Complex formation Amylose Ultrasonic processing Fatty acids Water X-ray diffraction Infrared analysis Starch Enthalpy Lipids Palmitic acid Differential scanning calorimetry Fourier transforms Efficiency Cavitation Infrared spectroscopy Microscopy Amylopectin Ultrasound Self-assembly Glucose Wavelengths Diffraction patterns Molecular weight Ultrasonic imaging Microbiota Carbohydrates
Urunga tuihono:	Citation/Abstract Full Text + Graphics Full Text - PDF
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