Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex
Author:
Affiliation:
1. School of Food Science and Technology Henan University of Technology Zhengzhou China
2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15493
Reference51 articles.
1. Effects of lipids on enzymatic hydrolysis and physical properties of starch
2. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins
3. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules
4. Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization
5. Structural and Functional Properties of Amylose Complexes with Genistein
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimization of ultrasonic conditions for improving the characteristics of corn starch-glycyrrhiza polysaccharide composite to prepare enhanced quality lycopene inclusion complex;International Journal of Biological Macromolecules;2024-05
2. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review;Carbohydrate Polymers;2023-05
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