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

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 2 (2025), p. 240
Autor principal:	Kuan-Wei, Huang
Otros Autores:	Lai, Lih-Shiuh
Publicado:	MDPI AG
Materias:	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
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