Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes - Concepedia

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Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes

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Citations

37

References

2024

Year

Mingyi Zhang, Yinchen Hou, Xinyang Chen, Penghui Zhao, Zhen Wang, Jihong Huang, Chuanyin Hui, Chenyu Li

Carbohydrate Polymers

Starch–lipid ComplexesBiochemistryAmylose Molecular WeightPolysaccharideLipid ChemistryBiophysics

References

	Year	Citations

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