An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method-Reference-Cited by-同舟云学术

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An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method

Published:2023-09-28 Issue: Volume: Page:
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Container-title:la ValSe-Food 2023
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Author:

Di Marco Andrea E.¹,Ixtaina Vanesa Y.¹²^ORCID,Tomás Mabel C.¹^ORCID

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, Calle 47 y 116, La Plata 1900, Argentina

2. Facultad de Ciencias Agrarias y Forestales (FCAyF-UNLP), Calle 60 y 119, La Plata 1900, Argentina

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/25/1/11/pdf

Reference8 articles.

1. Amylose-inclusion complexes: Formation, identity and physico-chemical properties;Putseys;J. Cereal Sci.,2010

2. Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food;Ixtaina;Food Hydrocoll.,2020

3. Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids;Ixtaina;Food Hydrocoll.,2023

4. Infrared spectroscopy in the study of edible oils and fats;Guillen;J. Sci. Food Agric.,1997

5. Facile synthesis and structural characterization of amylose–fatty acid inclusion complexes;Cao;Macromol. Biosci.,2015

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