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Insights into the formation and digestive properties of lotus seed starch–glycerin monostearate complexes formed by freeze–thaw pretreatment and microfluidization

Digestive PropertiesBiomanufacturingEngineeringBiochemistryBiochemical EngineeringBiotechnologyPolysaccharideFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringFreeze–thaw PretreatmentHealth Sciences