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CO2 inclusion complexes of Granular V-type crystalline starch: Structure and release kinetics.
Li, Han; Zhang, Bin; Li, Chao; Fu, Xiong; Wang, Zhigang; Huang, Qiang.
Afiliación
  • Li H; 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.
  • Zhang B; 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; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai, Guangdong 519175, China.
  • Li C; 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; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai, Guangdong 519175, China.
  • Fu X; 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; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai, Guangdong 519175, China.
  • Wang Z; Guangzhou Lonkey Industrial Co. Ltd., Guangzhou, Guangdong 510660, China.
  • Huang Q; 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; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai, Guangdong 519175, China. Electronic add
Food Chem ; 289: 145-151, 2019 Aug 15.
Article en En | MEDLINE | ID: mdl-30955596
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Dióxido de Carbono Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Dióxido de Carbono Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China