Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Angel Arturo Jimenez Rodriguez"'
Autor:
Walter Murillo Arango, Diego Fernando Montoya Yepes, Angel Arturo Jimenez Rodriguez, Álvaro Esteban Aldana Porras, Jonh Jairo Méndez Arteaga
Publikováno v:
Journal of Functional Foods, Vol 87, Iss, Pp 104788-(2021)
Modified starches can form hydrophobic conglomerates, which induce enzymatic degradation resistance. They have been used for compounds encapsulation because they prevent degradation by environmental and physiological factors. This study aimed to eval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0eec2813d25507bfda79181c083a9df
https://doi.org/10.1016/j.jff.2021.104788
https://doi.org/10.1016/j.jff.2021.104788
Autor:
Alvaro Esteban Aldana Porras, Diego Fernando Montoya Yepes, Walter Murillo Arango, John Jairo Méndez Arteaga, Ángel Arturo Jiménez Rodríguez
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2561-2573 (2022)
The structural modification of starch improves its physicochemical and functional properties and develops new material. Our study aimed to modify rice starch obtained from three varieties using a solvent-free system involving gulupa seed oil and lipa
Externí odkaz:
https://doaj.org/article/5289b13227b44673aabb508020367030
Autor:
Diego Fernando Montoya Yepes, Walter Murillo Arango, Ángel Arturo Jiménez Rodríguez, Jonh Jairo Méndez Arteaga, Álvaro Esteban Aldana Porras
Publikováno v:
Journal of Functional Foods, Vol 87, Iss , Pp 104788- (2021)
Modified starches can form hydrophobic conglomerates, which induce enzymatic degradation resistance. They have been used for compounds encapsulation because they prevent degradation by environmental and physiological factors. This study aimed to eval
Externí odkaz:
https://doaj.org/article/73486bda067f42e498e1d653e680cecf