Effects of different emulsifiers on structure and digestibility of complexes extruded with high amylose maize starch

LI Zekai, FAN Mingcong, LI Yan, WANG Li, QIAN Haifeng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 35-43.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 35-43. DOI: 10.13995/j.cnki.11-1802/ts.042434

Effects of different emulsifiers on structure and digestibility of complexes extruded with high amylose maize starch

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(2): 35-43 https://doi.org/10.13995/j.cnki.11-1802/ts.042434

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