Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition?-Reference-Cited by-同舟云学术

Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition?

Published:2021-09-01 Issue:39 Volume:69 Page:11665-11675
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gao Qing¹,Bie Pingping²,Tong Xing²,Zhang Bin¹³⁴^ORCID,Fu Xiong¹³,Huang Qiang¹³⁴^ORCID

Affiliation:

1. School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China

2. Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan 528511, China

3. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China

4. China-Singapore International Joint Research Institute, Guangzhou 511363, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring & Food

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01585

Reference42 articles.

1. Perspective: Complexities of flavour

2. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

3. Encapsulation of Ethylene Gas into Granular Cold-Water-Soluble Starch: Structure and Release Kinetics

4. Starch-menthol inclusion complex: Structure and release kinetics

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