The effect of temperature and time on the formation of amylose- lysophosphatidylcholine inclusion complexes

Starch/Staerke

Volumn 66, Issue 3-4, 2014, Pages 251-259

  Ahmadi Abhari, Salomeh ^a,b   Woortman, Albert J J ^a   Oudhuis, A A C M ^b,c   Hamer, Rob J ^d   Loos, Katja ^a  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c TNO   (Netherlands)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amylose inclusion complexation; Confocal laser scanning microscopy; DSC; Lysophosphatidylcholine; SEM

Indexed keywords

GELATION; SCANNING ELECTRON MICROSCOPY; STARCH;

AMYLOSE INCLUSION COMPLEXES; CONFOCAL LASER SCANNING MICROSCOPY; DSC; EFFECT OF TEMPERATURE; GELATINIZATION TEMPERATURE; INCLUSION COMPLEXATION; LYSOPHOSPHATIDYL-CHOLINE; THERMAL CHARACTERISTICS;

CYCLODEXTRINS;

EID: 84900513653     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300103     Document Type: Article

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