Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction

The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form a...

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Bibliographic Details
Main Authors:	Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Foods
Subjects:	amylopectin–lipid complex orthorhombic oleic acid waxy starch gelatinization
Online Access:	https://www.mdpi.com/2304-8158/13/23/3888
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