Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch-Reference-Cited by-同舟云学术

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Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

Published:2009-11 Issue:6 Volume:86 Page:637-645
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Finnie S. M.¹²,Jeannotte R.³,Faubion J. M.¹⁴

Affiliation:

1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.

2. Present address: Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.

3. Division of Biology, Kansas State University, Manhattan, KS 66506.

4. Corresponding author. Phone: +1.785.532.5320. Fax: +1.785.532.7010. E-mail: jfaubion@ksu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. Lipid interactions in breadmaking

2. LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKING

3. Quantitative profiling of polar glycerolipid species from organs of wild-type Arabidopsis and a PHOSPHOLIPASE Dα1 knockout mutant

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2. Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches;Journal of Agricultural and Food Chemistry;2024-05-20

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