Work

In Vitro Fermentation Properties Are Determined by Starch–Lipid Complexes as an Entity Rather Than Their Constituent Mixture

Year: 2026

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c16534

Authors: Cuiping Wang, Chen Chao, Rong Sun, Jinglin Yu, Les Copeland, Shujun Wang

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety, The University of Sydney

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Tianjin University of Science and Technology

Awards: G1579640566, G4843297761, G7433998433

OpenAlex ID: W7124893917

FWCI: 4.203

Cites: 52

Cited by: 1

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