Carbohydrate polymersStarchAvenaCookingLipidsHot Temperature
Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process.
Wenhua Ma, Fan Yang, Binghua Sun, Xiaojie Qian, Sen Ma, Chong Liu, Xiaoxi Wang
Published: 202610.1016/j.carbpol.2025.124740
Abstract
Roasting modifies the starch structure and inhibits lipid oxidation in oats; however, its role in regulating starch-lipid complexes (SLC) formation and starch digestibility remains unclear. Using a sealed ampoule system to simulate roasting, this stu…
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