1[1]G.G.Gelders,T.Vanderstukken,H.Goesaert et al.Amylose-lipid complexation:a new fractionation method[J].Carbohydrate Polymers,2004,56:447~458.
2[2]Y.Nakazawa,Ya-Jane Wang.Effect of annealing on starch-palmitic acid interaction[J].Carbohydrate Polymers,2004,57:327~335.
3[3]E.Nabesny,J.Rosicka,M.Tkaczyk.Influence of Selected Parameters of Starch Gelatinization and Hydrolysis on Stability of Amylose-Lipid Complexes[J].Starch,2005,57:325~331.
4[4]G.F.Fanta,K.Eskins.Stable starch-lipid compositions prepared by steam jet cooking[J].Carbohydrate Polymers,1995,28:171~175.
5[5]P.L.Bail,H.Bizot,M.Ollivon et al.Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron Xray diffraction[J].Biopolymers,1999,50:99~110.
6[6]S.Bhatnagar,M.A.Hanna.Amylose-lipid complex formation during single-screw extrusion of various corn starchs[J].Cereal Chemistry.1994,71 (6):582~587.
7[7]F.Tufvesson,M.Wahlgren,A.C.Eliasson:Formation of amylose-lipid complexes and effects of temperature treatment.Part 1.Monoglycerides[J].Starch,2003,55:61~71.
8[8]A.Becker,S.E.Hill,J.R.Mitchell.Relevance of Amylose-Lipid Complexes to the Behaviour of Thermally Processed Starches[J].Starch,2001,53:121~130.
9[9]J.Singh,N.Singh,S.K.Saxena.Effect of fatty acids on the rheological properties of corn and potato starch[J].Journal of Food Engineering,2002,52:9~16.
10[10]K.Kaur,N.Singh.Amylose-lipid complex formation during cooking of rice flour[J].Food Chemistry,2000,71:511~517.