Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes.
- DOI
- 10.1016/j.foodchem.2026.149929
- Published
- 2026 Aug 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149929,
title = {Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes.},
author = {Hu J and Lu K and Giuntoli A and Voet VSD and Folkersma R and Loos K and Maniar D},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149929},
url = {https://doi.org/10.1016/j.foodchem.2026.149929}
}RIS
TY - JOUR TI - Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes. AU - Hu J AU - Lu K AU - Giuntoli A AU - Voet VSD AU - Folkersma R AU - Loos K AU - Maniar D PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149929 UR - https://doi.org/10.1016/j.foodchem.2026.149929 ER -
APA
J, H., K, L., A, G., VSD, V., R, F., K, L., & D, M. (2026). Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149929
Source records
- pubmed · retrieved 2026-11-10T19:09:27.490Z