Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 347-357

  Zabar, Shiran ^a   Lesmes, Uri ^a   Katz, Itai ^a   Shimoni, Eyal ^a   Bianco Peled, Havazelet ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Amylose inclusion complexes; Encapsulation; Lamellar model; Small angle X ray scattering (SAXS); Unsaturated fatty acids

Indexed keywords

ACIDIFICATION; CYCLODEXTRINS; LAMELLAR STRUCTURES; LINOLEIC ACID; SURFACE ROUGHNESS; UNSATURATED FATTY ACIDS;

AFM; AMYLOSE INCLUSION COMPLEXES; DELIVERY SYSTEMS; LAMELLAR MODEL; LONG CHAIN FATTY ACID; LONG-CHAIN FATTY ACIDS; SMALL ANGLE X-RAY SCATTERING; STRUCTURAL CHARACTERIZATION; V-AMYLOSE;

X RAY SCATTERING;

EID: 75149151780     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.10.015     Document Type: Article

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