Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid complexes or ternary starch–lipid–protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starch–lipid–protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch–lipid and starch–lipid–protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry.

中文翻译：

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淀粉-脂质和淀粉-脂质-蛋白质复合物：综合综述

在食品加工过程中，主要食品成分之间经常发生物理相互作用。这些相互作用可能涉及淀粉，脂质和蛋白质，它们形成分子大小更大，结构顺序更大的V型淀粉-脂质复合物或三元淀粉-脂质-蛋白质复合物。淀粉和脂质之间的复合物一直是深入研究的主题，而淀粉-脂质-蛋白质复合物的研究是一个相对较新的领域，到目前为止仅获得了有限的知识。这些复合物的形成会在风味，质地，保质期和消化率方面显着影响成品食品的功能和营养特性。本文对淀粉-脂质和淀粉-脂质-蛋白质复合物进行了全面的综述，包括其分类，影响其形成和结构的因素，以及制备和分析方法。该评价还考虑了复合物如何影响淀粉的物理化学和功能特性，包括消化率，以及在食品工业中的潜在应用。