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Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes.
Sun, Shenglin; Hua, Shuxian; Hong, Yan; Gu, Zhengbiao; Cheng, Li; Ban, Xiaofeng; Li, Zhaofeng; Li, Caiming; Zhou, Jingwen.
Afiliación
  • Sun S; Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China.
  • Hua S; School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
  • Hong Y; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China.
  • Gu Z; School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
  • Cheng L; Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China.
  • Ban X; School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
  • Li Z; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P. R. China.
  • Li C; Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, P. R. China.
  • Zhou J; School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
J Sci Food Agric ; 102(13): 5837-5848, 2022 Oct.
Article en En | MEDLINE | ID: mdl-35426124
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zea mays / Amilosa Límite: Humans Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zea mays / Amilosa Límite: Humans Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido