Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities
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Title
Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-05-24
DOI
10.1111/1750-3841.14647
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Note: Only part of the references are listed.- Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch
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- (2016) Ji Hyung Kim et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Flavor release by enzymatic hydrolysis of starch samples containing vanillin–amylose inclusion complexes
- (2014) Silvio D. Rodríguez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Preparation of corn starch–fatty acid complexes by high-pressure homogenization
- (2014) Shuang Meng et al. STARCH-STARKE
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- (2013) Bo Kyung Kim et al. FOOD CHEMISTRY
- The influence of saturated fatty acids on complex index andin vitrodigestibility of rice starch
- (2013) Yean Yean Soong et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Resistant Starch: Promise for Improving Human Health
- (2013) Diane F. Birt et al. Advances in Nutrition
- Effects of lipids on enzymatic hydrolysis and physical properties of starch
- (2012) Yongfeng Ai et al. CARBOHYDRATE POLYMERS
- Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures
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- Preparation of starches with low glycaemic response using amylosucrase and their physicochemical properties
- (2010) Hee Jung Shin 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
- Amylose-inclusion complexes: Formation, identity and physico-chemical properties
- (2010) J.A. Putseys et al. JOURNAL OF CEREAL SCIENCE
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- (2008) Ming Miao et al. CARBOHYDRATE POLYMERS
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