Related references
Note: Only part of the references are listed.Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion
Libo Tan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Physicochemical and digestibility characterisation of maize starch-caffeic acid complexes
Yuxue Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
The importance of healthy dietary patterns in chronic disease prevention
Marian L. Neuhouser
NUTRITION RESEARCH (2019)
Complex formation, physicochemical properties of different concentration of palmitic acid yam (Dioscorea pposita Thunb.) starch preparation mixtures
Xia Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Synergistic effect of hydrothermal treatment and lauric acid complexation under different pressure on starch assembly and digestion behaviors
Kun Liu et al.
FOOD CHEMISTRY (2019)
Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
Chengdeng Chi et al.
FOOD HYDROCOLLOIDS (2019)
Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility
Renbing Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Structural and thermal properties of amylose-fatty acid complexes prepared via high hydrostatic pressure
Zebin Guo et al.
FOOD CHEMISTRY (2018)
Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch
Hongwei Wang et al.
FOOD CHEMISTRY (2018)
Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation
Emily Oluwaseun Arijaje et al.
FOOD CHEMISTRY (2017)
Global, Regional, and National Burden of Cardiovascular Diseases for 10 Causes, 1990 to 2015
Gregory A. Roth et al.
JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2017)
Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid
Chengdeng Chi et al.
FOOD & FUNCTION (2017)
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
Shujun Wang et al.
FOOD CHEMISTRY (2016)
Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures
Anna Marinopoulou et al.
FOOD HYDROCOLLOIDS (2016)
Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)
George Amponsah Annor et al.
JOURNAL OF CEREAL SCIENCE (2015)
Effect of heating time and temperature on partially gelatinized starch-fatty acid interactions
Evangelia Vasiliadou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Properties of starch-palmitic acid complexes prepared by high pressure homogenization
Shuang Meng et al.
JOURNAL OF CEREAL SCIENCE (2014)
Physicochemical and functional characteristics of lentil starch
M. Joshi et al.
CARBOHYDRATE POLYMERS (2013)
Determining the effects of microwave heating on the ordered structures of rice starch by NMR
Daming Fan et al.
CARBOHYDRATE POLYMERS (2013)
Amylose-inclusion complexes: Formation, identity and physico-chemical properties
J. A. Putseys et al.
JOURNAL OF CEREAL SCIENCE (2010)
Studying different dimensions of amylose-long chain fatty acid complexes: Molecular, nano and micro level characteristics
Shiran Zabar et al.
FOOD HYDROCOLLOIDS (2009)
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes
Uri Lesmes et al.
FOOD HYDROCOLLOIDS (2009)
Delivery of Bioactive Conjugated Linoleic Acid with Self-Assembled Amylose-CLA Complex
Ying Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by 13C CP/MAS NMR
Ihwa Tan et al.
BIOMACROMOLECULES (2007)
Analysis of complexes between lipids and wheat starch
Mary Chiming Tang et al.
CARBOHYDRATE POLYMERS (2007)
Structural investigation of amylose complexes with small ligands:: helical conformation, crystalline structure and thermostability
P Le Bail et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2005)
Formation of amylose-lipid complexes and effects of temperature treatment. part 2. Fatty acids
F Tufvesson et al.
STARCH-STARKE (2003)
Share Paper
