Preparation, Characterization, and In Vitro Saliva Digestion of Enzymatically Modified Octenylsuccinate Starch‐Methol Inclusion Complex-Reference-Cited by-同舟云学术

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Preparation, Characterization, and In Vitro Saliva Digestion of Enzymatically Modified Octenylsuccinate Starch‐Methol Inclusion Complex

Published:2022-03-06 Issue:5-6 Volume:74 Page:2200010
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Chen Xingyu¹^ORCID,Hu Zhongshan²,Wang Kai³,Chen Da⁴,Feng Tao¹

Affiliation:

1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 P. R. China

2. Technology Center Shanghai Peony Flavors and Fragrances Co. Ltd. Shanghai 201210 P. R. China

3. Technology Center of China Tobacco Yunnan Industrial Co. Ltd. Kunming 650231 P. R. China

4. Department of Food Science and Technology The Ohio State University Columbus OH 43210 USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200010

Reference31 articles.

1. Therapeutic Role of Deep Eutectic Solvents Based on Menthol and Saturated Fatty Acids on Wound Healing

2. The therapeutic effect of nano-encapsulated and nano-emulsion forms of carvacrol on experimental liver fibrosis

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