Effect of guest structure on amylose-guest inclusion complexation

Food Hydrocolloids - Tập 97 - Trang 105188 - 2019
Lingyan Kong1, Diana M. Perez-Santos2,3, Gregory R. Ziegler2
1Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
2Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA
3Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada CICATA-IPN, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Queretaro, Queretaro, Mexico

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