Effect of alkyl chain length and amylose/amylopectin ratio on the structure and digestibility of starch-alkylresorcinols inclusion complexes

Autor:	Haoran Fan, Zhijun Chen, Ruolan Ma, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 133:107900
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2022.107900
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2b9a540c6b3ba2fa486c2c758a9258ee https://doi.org/10.1016/j.foodhyd.2022.107900 Zobrazit plný text záznamu Full Text from ScienceDirect