Amylose–Vanillin Complexation Assessed by a Joint Experimental and Theoretical Analysis-Reference-Cited by-同舟云学术

Amylose–Vanillin Complexation Assessed by a Joint Experimental and Theoretical Analysis

Published:2011-11-04 Issue:47 Volume:115 Page:23315-23322
ISSN:1932-7447
Container-title:The Journal of Physical Chemistry C
language:en
Short-container-title:J. Phys. Chem. C

Author:

Rodríguez Silvio D.¹,Bernik Delia L.¹,Méreau Raphaël²,Castet Frédéric²,Champagne Benoît³,Botek Edith³

Affiliation:

1. Instituto de Química-Física de Materiales, Medio Ambiente y Energía, Universidad de Buenos Aires, Pabellón II, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina

2. Institut des Sciences Moléculaires, UMR 5255 CNRS, Université de Bordeaux, Cours de la Libération, 351, F-33405 Talence CEDEX, France

3. Laboratoire de Chimie Théorique, Facultés Universitaires Notre-Dame de la Paix, rue de Bruxelles, 61, B-5000 Namur, Belgium

Publisher

American Chemical Society (ACS)

Subject

Surfaces, Coatings and Films,Physical and Theoretical Chemistry,General Energy,Electronic, Optical and Magnetic Materials

Link

https://pubs.acs.org/doi/pdf/10.1021/jp208328n

Reference46 articles.

1. Essentials of Carbohydrate Chemistry

2. Structural features of starch-flavor complexation in food model systems

3. Inclusion complexes of tapioca starch with flavour compounds

4. Enhancement of the molecular hyperpolarizability by a supramolecular amylose–dye inclusion complex, studied by hyper-Rayleigh scattering with fluorescence suppression

5. Starched Carbon Nanotubes

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