These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
138 related articles for article (PubMed ID: 33278451)
1. Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengths. Lu H; Yang Z; Yu M; Ji N; Dai L; Dong X; Xiong L; Sun Q Int J Biol Macromol; 2021 Jan; 167():595-604. PubMed ID: 33278451 [TBL] [Abstract][Full Text] [Related]
2. Structural characterization of different starch-fatty acid complexes and their effects on human intestinal microflora. Li D; Wang X; Wang J; Wang M; Zhou J; Liu S; Zhao J; Li J; Wang H J Food Sci; 2023 Aug; 88(8):3562-3576. PubMed ID: 37421353 [TBL] [Abstract][Full Text] [Related]
3. The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch. Soong YY; Goh HJ; Henry CJ Int J Food Sci Nutr; 2013 Aug; 64(5):641-7. PubMed ID: 23350925 [TBL] [Abstract][Full Text] [Related]
4. Effect of triglyceride on complexation between starch and fatty acid. Li X; Luo S; Hou Y; Liu Y; Hu X; Liu C Int J Biol Macromol; 2020 Jul; 155():1069-1074. PubMed ID: 31712160 [TBL] [Abstract][Full Text] [Related]
5. Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids. Chang R; Xiong L; Li M; Wang Y; Lin M; Qiu L; Bian X; Sun C; Sun Q Int J Biol Macromol; 2020 May; 150():644-653. PubMed ID: 32061844 [TBL] [Abstract][Full Text] [Related]
6. Effect of pH on complex formation between debranched waxy rice starch and fatty acids. Yotsawimonwat S; Sriroth K; Kaewvichit S; Piyachomkwan K; Jane JL; Sirithunyalug J Int J Biol Macromol; 2008 Aug; 43(2):94-9. PubMed ID: 18456316 [TBL] [Abstract][Full Text] [Related]
7. Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes. Sun S; Hua S; Hong Y; Gu Z; Cheng L; Ban X; Li Z; Li C; Zhou J J Sci Food Agric; 2022 Oct; 102(13):5837-5848. PubMed ID: 35426124 [TBL] [Abstract][Full Text] [Related]
8. Effect of different chain-length fatty acids on the retrogradation properties of rice starch. Wang B; Zheng H; Yang Y; Bian X; Ma C; Zhang Y; Liu X; Wang Y; Zhang G; Sun S; Zhang N Food Chem; 2024 Dec; 461():140796. PubMed ID: 39153371 [TBL] [Abstract][Full Text] [Related]
9. Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility. Qin R; Yu J; Li Y; Copeland L; Wang S; Wang S J Agric Food Chem; 2019 Feb; 67(5):1530-1536. PubMed ID: 30633506 [TBL] [Abstract][Full Text] [Related]
10. Preparation of V Wang YS; Liu WH; Zhang X; Chen HH Int J Biol Macromol; 2020 Jul; 154():456-465. PubMed ID: 32194105 [TBL] [Abstract][Full Text] [Related]
11. Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees. Sun S; Hong Y; Gu Z; Cheng L; Ban X; Li Z; Li C Carbohydr Polym; 2023 Oct; 318():121107. PubMed ID: 37479452 [TBL] [Abstract][Full Text] [Related]
12. Inclusion/exclusion of fatty acids in amylose complexes as a function of the fatty acid chain length. Godet MC; Tran V; Colonna P; Buleon A Int J Biol Macromol; 1995 Dec; 17(6):405-8. PubMed ID: 8789347 [TBL] [Abstract][Full Text] [Related]
13. Study on multiscale structures and digestibility of cassava starch and medium-chain fatty acids complexes using molecular simulation techniques. Shang W; Li X; Du J; Guo Y; Fu D; He Y; Pan F; Zhang W; Zhou Z Food Res Int; 2024 Jul; 187():114373. PubMed ID: 38763649 [TBL] [Abstract][Full Text] [Related]
14. Structural Factors That Determine the Amylolytic Properties of Starch-Lipid Complexes. Wang C; Chao C; Sun R; Yu J; Copeland L; Wang S J Agric Food Chem; 2024 Jun; ():. PubMed ID: 38843452 [TBL] [Abstract][Full Text] [Related]
15. The effect of NaCl on the formation of starch-lipid complexes. Niu B; Chao C; Cai J; Yan Y; Copeland L; Wang S; Wang S Food Chem; 2019 Nov; 299():125133. PubMed ID: 31323441 [TBL] [Abstract][Full Text] [Related]
16. Amylose molecular weight affects the complexing state and digestibility of the resulting starch-lipid complexes. Zhang M; Hou Y; Chen X; Zhao P; Wang Z; Huang J; Hui C; Li C Carbohydr Polym; 2024 Oct; 342():122400. PubMed ID: 39048199 [TBL] [Abstract][Full Text] [Related]
17. Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes. Liu Q; Luo H; Liang D; Zheng Y; Shen H; Li W Carbohydr Polym; 2024 Aug; 337():122187. PubMed ID: 38710543 [TBL] [Abstract][Full Text] [Related]
18. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis. Wang S; Wang J; Yu J; Wang S Food Chem; 2016 Jan; 190():285-292. PubMed ID: 26212972 [TBL] [Abstract][Full Text] [Related]
19. An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures. Marinopoulou A; Papastergiadis E; Raphaelides SN Food Res Int; 2016 Dec; 90():111-120. PubMed ID: 29195863 [TBL] [Abstract][Full Text] [Related]
20. Impact of starch-lipid complexes on oil absorption of starch and its mechanism. Luo S; Xiong S; Li X; Hu X; Ye J; Liu C J Sci Food Agric; 2023 Jan; 103(1):83-91. PubMed ID: 35792714 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]