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141 related items for PubMed ID: 35725148

  • 1. Both alkyl chain length and V-amylose structure affect the structural and digestive stability of amylose-alkylresorcinols inclusion complexes.
    Fan H, Chen Z, Xu L, Wen Y, Li H, Wang J, Sun B.
    Carbohydr Polym; 2022 Sep 15; 292():119567. PubMed ID: 35725148
    [Abstract] [Full Text] [Related]

  • 2. Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran.
    Gunenc A, Kong L, Elias RJ, Ziegler GR.
    Food Chem; 2018 Sep 01; 259():1-6. PubMed ID: 29680031
    [Abstract] [Full Text] [Related]

  • 3. Structure-digestibility relationship of starch inclusion complex with salicylic acid.
    Guo J, Shi L, Kong L.
    Carbohydr Polym; 2023 Jan 01; 299():120147. PubMed ID: 36876776
    [Abstract] [Full Text] [Related]

  • 4. Facile synthesis and structural characterization of amylose-Fatty Acid inclusion complexes.
    Cao Z, Woortman AJ, Rudolf P, Loos K.
    Macromol Biosci; 2015 May 01; 15(5):691-7. PubMed ID: 25641740
    [Abstract] [Full Text] [Related]

  • 5. V6a-amylose helical cavity and benzoic acids with para-hydroxyl structure facilitate the formation of inclusion complex.
    Fan H, Chen Z, Ma R, Wen Y, Li H, Wang J, Sun B.
    Carbohydr Polym; 2022 Dec 15; 298():120065. PubMed ID: 36241264
    [Abstract] [Full Text] [Related]

  • 6. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose.
    Amoako DB, Awika JM.
    Food Chem; 2019 Jul 01; 285():326-333. PubMed ID: 30797353
    [Abstract] [Full Text] [Related]

  • 7. Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability.
    Le Bail P, Rondeau C, Buléon A.
    Int J Biol Macromol; 2005 Mar 01; 35(1-2):1-7. PubMed ID: 15769508
    [Abstract] [Full Text] [Related]

  • 8. Evidence of starch inclusion complexation with lactones.
    Heinemann C, Conde-Petit B, Nuessli J, Escher F.
    J Agric Food Chem; 2001 Mar 01; 49(3):1370-6. PubMed ID: 11312866
    [Abstract] [Full Text] [Related]

  • 9. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking.
    Kenar JA, Compton DL, Little JA, Peterson SC.
    Carbohydr Polym; 2016 Apr 20; 140():246-52. PubMed ID: 26876851
    [Abstract] [Full Text] [Related]

  • 10. Encapsulation and stabilization of β-carotene by amylose inclusion complexes.
    Kong L, Bhosale R, Ziegler GR.
    Food Res Int; 2018 Mar 20; 105():446-452. PubMed ID: 29433235
    [Abstract] [Full Text] [Related]

  • 11. Facile preparation method for inclusion complexes between amylose and polytetrahydrofurans.
    Rachmawati R, Woortman AJ, Loos K.
    Biomacromolecules; 2013 Feb 11; 14(2):575-83. PubMed ID: 23317375
    [Abstract] [Full Text] [Related]

  • 12. Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion.
    Tan L, Kong L.
    Crit Rev Food Sci Nutr; 2020 Feb 11; 60(5):780-790. PubMed ID: 30614266
    [Abstract] [Full Text] [Related]

  • 13. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents.
    Garcia MC, Pereira-da-Silva MA, Taboga S, Franco CM.
    Carbohydr Polym; 2016 Sep 05; 148():371-9. PubMed ID: 27185151
    [Abstract] [Full Text] [Related]

  • 14. Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS).
    Isaschar-Ovdat S, Shani-Levi C, Lesmes U.
    Food Funct; 2021 Aug 02; 12(15):6992-7000. PubMed ID: 34137750
    [Abstract] [Full Text] [Related]

  • 15. Interaction between amylose and beta-cyclodextrin investigated by complexing with conjugated linoleic acid.
    Yang Y, Gu Z, Xu H, Li F, Zhang G.
    J Agric Food Chem; 2010 May 12; 58(9):5620-4. PubMed ID: 20377176
    [Abstract] [Full Text] [Related]

  • 16. Tunable properties of inclusion complexes between amylose and polytetrahydrofuran.
    Rachmawati R, Woortman AJ, Loos K.
    Macromol Biosci; 2013 Jun 12; 13(6):767-76. PubMed ID: 23610062
    [Abstract] [Full Text] [Related]

  • 17. Lipophilization and amylose inclusion complexation enhance the stability and release of catechin.
    Wang Y, Zhang Y, Guan L, Wang S, Zhang J, Tan L, Kong L, Zhang H.
    Carbohydr Polym; 2021 Oct 01; 269():118251. PubMed ID: 34294288
    [Abstract] [Full Text] [Related]

  • 18. Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch.
    He T, Wang K, Zhao L, Chen Y, Zhou W, Liu F, Hu Z.
    Carbohydr Polym; 2021 Mar 15; 256():117537. PubMed ID: 33483053
    [Abstract] [Full Text] [Related]

  • 19. Understanding the structural features of high-amylose maize starch through hydrothermal treatment.
    Yang J, Xie F, Wen W, Chen L, Shang X, Liu P.
    Int J Biol Macromol; 2016 Mar 15; 84():268-74. PubMed ID: 26708428
    [Abstract] [Full Text] [Related]

  • 20. Inclusion of phenolic bioactives in high amylose corn starch for gastro-intestinal delivery.
    Tarazi Riess H, Shani Levi C, Lesmes U.
    Front Nutr; 2022 Mar 15; 9():981408. PubMed ID: 36091235
    [Abstract] [Full Text] [Related]

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