Research Progress on the Digestibility Resistance of Starch-Lipid Complexes: The Influence Factor and Formation Mechanism

Research Progress on the Digestibility Resistance of Starch-Lipid Complexes: The Influence Factor and Formation Mechanism

The digestive properties of starches are the key factors contributing to the postprandial glycemic index (GI) of cereal foods. According to the digestion rate, starches can be classified into resistant starch, slowly digestible starch, and rapidly digestible starch. Starch-lipid complexes, which are...

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Bibliographic Details
Main Authors:	Wenhua MA, Fan YANG, Xiaojie QIAN, Binghua SUN, Sen MA
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-05-01
Series:	Shipin gongye ke-ji
Subjects:	starch-lipid complex compound mode resistant digestibility influence factor formation mechanism
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050151
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