Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Author:

Di Marco Andrea E.,Ixtaina Vanesa Y.,Tomás Mabel C.

Funder

Universidad Nacional de La Plata

Agencia Nacional de Promoción Científica y Tecnológica

CYTED

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

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2. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina;Ayerza;Journal of the American Oil Chemists Society,1995

3. Crystallization behavior of amylose-V complexes: Structure-property relationships;Biliaderis;Carbohydrate Research,1989

4. Steam jet cooking of high-amylose starch-fatty acid mixtures. An investigation of complex formation;Fanta;Carbohydrate Polymers,1999

5. Preparation and structural characterization of different amylose–flavor molecular inclusion complexes;Feng;Starch Staerke,2018

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