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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Significant (p < 0.05) increases in swelling power, solubility, and water and oil holding capacities were achieved.”
ultrasonically modified arrowhead starch (UMAS) → increases → swelling power, solubility, and water and oil holding capacities
“SEM results showed that LA-complexes had a sponge-like structure with smooth surfaces, while the SA-complexes exhibited flaky structures with irregular shapes and rough surfaces.”
arrowhead starch-linoleic acid complexes → exhibit → sponge-like structure with smooth surfaces
“An increased degree of short-range molecular order as IR ratios of 1045/1022 cm^-1 was evident from the FTIR results.”
arrowhead starch-linoleic acid complexes → increase → degree of short-range molecular order
“Differential scanning calorimetry and X-ray diffraction (XRD) revealed V6 type (V6-I, II) crystalline structure for ultrasonically-treated arrowhead starch-linoleic acid (UTAS-LA) complexes.”
arrowhead starch-linoleic acid complexes → exhibit → V6 type crystalline structure