Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms-Reference-Cited by-同舟云学术

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Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms

Published:2024-01 Issue: Volume:146 Page:109251
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Yinong,Junejo Shahid Ahmed^ORCID,Zhang Bin,Fu Xiong,Huang Qiang^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Higher Education Discipline Innovation Project

Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference69 articles.

1. Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch;Abiddin;Food Hydrocolloids,2018

2. Diacylglycerol (DAG) rich rice bran and sunflower oils modulate lipid profile and cardiovascular risk factors in Wistar rats;Anikisetty;Journal of Functional Foods,2018

3. Canonical sampling through velocity rescaling;Bussi;The Journal of Chemical Physics,2007

4. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis;Chao;Carbohydrate Polymers,2020

5. Mechanisms underlying the formation of complexes between maize starch and lipids;Chao;Journal of Agricultural and Food Chemistry,2018

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1. Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics;Carbohydrate Polymers;2024-12

2. Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics;Food Hydrocolloids;2024-11

3. Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch;International Journal of Biological Macromolecules;2024-11

4. The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies;International Journal of Biological Macromolecules;2024-10

5. Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles;Food Chemistry;2024-10

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