The Structure and Thermal Stability of Amylose–Lipid Complexes: A Case Study on Amylose–Glycerol Monostearate

Crystal Growth and Design - Tập 14 Số 7 - Trang 3221-3233 - 2014
Bart Goderis1,2, Joke Putseys3, Cédric Gommes1,4, Geertrui M. Bosmans3, Jan A. Delcour3
1Chemistry Department, Polymer Chemistry and Materials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
2KULeuven
3Laboratory#R#of Food Chemistry and Biochemistry and Leuven#R#Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium
4Department of Chemical Engineering, Université de Liège, Allée du 6 Août B6a, 4000 Liège, Belgium

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