Amylose-lipid complex formation from extruded maize starch mixed with fatty acids-Reference-Cited by-同舟云学术

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Published:2020-10 Issue: Volume:246 Page:116555
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Cervantes-Ramírez Juan E.,Cabrera-Ramirez Angel H.,Morales-Sánchez Eduardo,Rodriguez-García Mario E.,Reyes-Vega Maria de la Luz,Ramírez-Jiménez Aurea K.,Contreras-Jiménez Brenda L.,Gaytán-Martínez Marcela

Funder

Universidad Autónoma de Querétaro

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference44 articles.

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4. Starch-stearic acid complex development within single and twin screw extruders;Bhatnagar;Journal of Food Science,1996

5. The crystal and molecular structure of VH amylose by electron diffraction analysis;Brisson;International Journal of Biological Macromolecules,1991

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