Author:
Ahmadi-Abhari S.,Woortman A.J.J.,Hamer R.J.,Loos K.
Funder
Top Institute of Food & Nutrition
Zernike Institute for Advanced Materials
University of Groningen
The Netherlands Organization for Scientific Research (NWO)
Subject
General Medicine,Food Science,Analytical Chemistry
Reference19 articles.
1. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions;Ahmadi-Abhari;Carbohydrate Polymers,2013
2. The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase;Ahmadi-Abhari;Carbohydrate Polymers,2013
3. The effect of temperature and time on the formation of amylose-lysophosphatidylcholine inclusion complexes.;Ahmadi-Abhari;Starch/Starke,2013
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