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淀粉-脂质复合物的相互作用及研究进展 被引量：24

Interaction and progress of starch-lipid complex
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摘要 综述淀粉-脂质复合物的结构、相互作用及形成机理,论述了淀粉-脂质复合物对淀粉理化性质的影响,探讨了它在食品等行业中的应用及功能作用,并对其发展前景进行了展望。 The structure, interaction and formation principle of starch-lipid complex are summaried. The influence of the complex on the physical and chemical properties of starch are introduced. The application and function of the products in food industry is discussed, and the developing prospects of starch-lipid complex is also forecasted.
作者 刘延奇 秦令祥 吴史博 毛自荐
机构地区 郑州轻工业学院食品与生物工程学院
出处 《食品科技》 CAS 北大核心 2009年第7期209-213,共5页 Food Science and Technology
基金 国家自然科学基金项目(20576127)
关键词 淀粉-脂质复合物 形成 应用 starch-lipid complex formation application
分类号 TS236.9 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献20

  • 1蔡丽明,高群玉.淀粉-脂类复合物的研究现状及展望[J].粮油加工,2007(2):85-87. 被引量：35
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二级参考文献25

  • 1张薇,朱瑛.面制品科学化评价的研究[J].粮油食品科技,2004,12(5):37-39. 被引量：32
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共引文献42

同被引文献241

引证文献24

二级引证文献172

食品科技
2009年 第7期

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