Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes

By U. Lesmes, Shahar Cohen, Yizhak Shener, E. Shimoni. 2009

187 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3962308ad30ad70177ab9914395fbfca419e2d20

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In Food Science

1. U. Lesmes
2. E. Shimoni

Citations in the corpus

• Studying different dimensions of amylose-long chain fatty acid complexes: Molecular, nano and micro level characteristics (2009, methodology): “Recently, even atomic force microscopy (AFM) was successfully used to study the nanostructures of V-amylose and other phenomena in starch systems (Dang, Braet, & Copeland, 2006; Lalush et al., 2005; Lesmes et al., 2009; Peng, Liu, & Kennedy, 2007; Tang & Copeland, 2007) illustrating that such novel ”