Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids
Andrea E. Di Marco, Vanesa Y. Ixtaina, Mabel C. Tomás
Topics & Concepts
ChemistryStarchAmylosePolyunsaturated fatty acidDegree of unsaturationLigand (biochemistry)CrystallinityFood scienceHydrolysisFatty acidLinoleic acidOrganic chemistryBiochemistryCrystallographyReceptorFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems