Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion

Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy

(2018) Lingyan Kong et al.   FOOD HYDROCOLLOIDS

Encapsulation and stabilization of β-carotene by amylose inclusion complexes

(2018) Lingyan Kong et al.   FOOD RESEARCH INTERNATIONAL

Polymorphism of crystalline complexes of V-amylose with fatty acids

(2018) Cong-Anh-Khanh Le et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid

(2017) Hye In Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Amylose-lipid complex production and potential health benefits: A mini-review

(2017) A. Emmanuel Panyoo et al.   STARCH-STARKE

Effect of fat type in baked bread on amylose–lipid complex formation and glycaemic response

(2016) Evelyn Lau et al.   BRITISH JOURNAL OF NUTRITION

Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

(2016) Shujun Wang et al.   FOOD CHEMISTRY

Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures

(2016) Michaël Foucault et al.   JOURNAL OF FOOD ENGINEERING

Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose

(2014) Lingyan Kong et al.   CARBOHYDRATE POLYMERS

The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

(2013) S. Ahmadi-Abhari et al.   CARBOHYDRATE POLYMERS

Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography

(2013) S. Ahmadi-Abhari et al.   FOOD CHEMISTRY

Formation of starch-guest inclusion complexes in electrospun starch fibers

(2013) Lingyan Kong et al.   FOOD HYDROCOLLOIDS

Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation

(2012) Jin Xu et al.   CARBOHYDRATE POLYMERS

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

(2012) Wokadala Cuthbert Obiro et al.   FOOD REVIEWS INTERNATIONAL

In situ SAXS under shear unveils the gelation of aqueous starch suspensions and the impact of added amylose–lipid complexes

(2011) J.A. Putseys et al.   CARBOHYDRATE POLYMERS

Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

(2011) Kiyoshi Kawai et al.   FOOD HYDROCOLLOIDS

Iodine sequestration by amylose to combat iodine deficiency disorders

(2011) Yaseen Mottiar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Properties of aqueous dispersions of amylose–sodium palmitate complexes prepared by steam jet cooking

(2010) George F. Fanta et al.   CARBOHYDRATE POLYMERS

Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

(2010) Ursula V. Lay Ma et al.   CARBOHYDRATE POLYMERS

Characterization of a Novel Resistant-Starch and Its Effects on Postprandial Plasma-Glucose and Insulin Responses

(2010) Jovin Hasjim et al.   CEREAL CHEMISTRY

Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-β-cyclodextrin

(2010) Jing Wang et al.   FOOD CHEMISTRY

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

(2010) J.A. Putseys et al.   JOURNAL OF CEREAL SCIENCE

Molecular and Crystal Structure of 7-Fold V-Amylose Complexed with 2-Propanol

(2010) Yoshiharu Nishiyama et al.   MACROMOLECULES

Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes

(2008) Uri Lesmes et al.   FOOD HYDROCOLLOIDS

Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients

(2008) Uri Lesmes et al.   Innovative Food Science & Emerging Technologies

Preparation of Amylose/Polycarbonate Inclusion Complexes by Means of Vine-Twining Polymerization

(2008) Yoshiro Kaneko et al.   MACROMOLECULAR CHEMISTRY AND PHYSICS

Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch

(2007) Onanong Tapanapunnitikul et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY