Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes-Reference-Cited by-同舟云学术

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Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes

Published:2015-01-08 Issue:2 Volume:63 Page:634-641
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cheng Weiwei¹,Luo Zhigang¹,Li Lin¹,Fu Xiong¹

Affiliation:

1. Carbohydrate Lab, College of Light Industry & Food Sciences, South China University of Technology, Guangzhou 510640, China

Funder

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Guangdong Province

Natural Science Foundation of Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504133c

Reference37 articles.

1. Effect of soy lecithin in enhancing fruit juice/sauce quality

2. Composition of soybean lecithin

3. Phosphatidylcholine functional foods and nutraceuticals: A potential approach to prevent non‐alcoholic fatty liver disease

4. Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

5. Surface activity of phosphatidylcholines as the basis for surfactant replacement therapy

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