Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas

By B. Biais, P. L. Bail, P. Robert, B. Pontoire, A. Buléon. 2006

136 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/909ce137c7927c0be2723b165c1c05660b07efd2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. U. Lesmes
2. E. Shimoni

In Materials Chemistry

1. Shiran Zabar
2. H. Bianco‐Peled
3. Itai Katz
4. U. Lesmes
5. E. Shimoni

Citations in the corpus

• Studying different dimensions of amylose-long chain fatty acid complexes: Molecular, nano and micro level characteristics (2009, result): “As previous studies have demonstrated, such a treatment was found successful in the removal of excess or unbound ligands (Biais et al., 2006; Biliaderis & Galloway, 1989; Karkalas et al., 1995).”