Li-Jun Yin

Lipid-mediated formation of amylose-lipid complexes in cold-stored mashed potatoes: Structural evidence and in vitro starch digestibility.

After gelatinization, amylose chains in starchy foods face two competing ordering pathways during cold storage: retrogradation-driven reassociation (RS3-type) and lipid-mediated inclusion complexation (RS5-type). This study examined whether mayonnaise-derived lipids modulate starch reassembly in mashed potatoes during...