Amylose–lipid complexation: a new fractionation method

By Greta G. Gelders, Tc Vanderstukken, H. Goesaert, J. Delcour. 2004

189 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/11d1e1894595b94cbeec8683decb816031e03ad5

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In Food Science

1. J. Delcour
2. G. Vandeputte

In Nutrition and Dietetics

1. J. Delcour
2. G. Vandeputte

Citations in the corpus

• Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry (2005, background): “, 2004) and a spectrum of highly crystalline amylose-glycerol monostearate complexes obtained according to Gelders et al. (2004), were used as amorphous, A-, B- and Vh-type reference spectra, respectively.”