Amylopectin - Interactions with Lipids and Proteins
Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. Lipids, which are present in many starches and products, play an imp
