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淀粉-脂类复合物的研究现状及展望 被引量:35

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摘要 本文概述了直链淀粉-脂类复合物的形成﹑制备及其对淀粉理化性质的影响。目前,人们对于淀粉-脂类的相互作用机理还不是很清楚,并未提出淀粉与脂类相互作用的模型。大多数的报道都把重点放在直链淀粉与某些特定脂类复合物的结构和性质上,局限于实验室条件,对于其深入的实际应用还缺乏系统的研究。
出处 《粮油加工》 北大核心 2007年第2期85-87,共3页 Cereals and Oils Processing
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