Crystalline Amylose‐Fatty Acid Complexes: Morphology and Crystal Thickness

No abstract is available for this paper.

• Publication year

  1996

• Venue

  Journal of Food Science

• Publication date

  1996-11-01

• Fields of study

  Materials Science, Chemistry

• Identifiers
  DOI 10.1111/J.1365-2621.1996.TB10959.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Starch lipids and how they relate to starch granule structure and functionality

  1995cited by this paper
• Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths

  1995cited by this paper
• Polymorphic Transitions of Amylose-Ethanol Crystalline Complexes Induced by Moisture Exchanges

  1995cited by this paper
• Single crystals of V amylose complexed with n-butanol or n-pentanol: structural features and properties.

  1994cited by this paper
• Structural features of fatty acid-amylose complexes

  1993cited by this paper
• Physico—chemical aspects of resistant starch

  1992cited by this paper
• The crystal and molecular structure of VH amylose by electron diffraction analysis.

  1991cited by this paper
• Action of α-amylases on amylose-lipid complex superstructures

  1991cited by this paper
• Single crystals of V amylose complexed with isopropanol and acetone.

  1990cited by this paper
• Aqueous dissolution of crystalline and amorphous amylose-alcohol complexes.

  1989cited by this paper
• Properties and Structure of Amylose-Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour

  1989cited by this paper
• Physical properties of amylose-monoglyceride complexes

  1985cited by this paper
• Single crystals of amylose with a low degree of polymerization

  1984cited by this paper
• CHAPTER VII – ORGANIZATION OF STARCH GRANULES

  1984cited by this paper
• Structure studies of amylose-V complexes and retrograded amylose by action of alpha amylases, and a new method for preparing amylodextrins.

  1984cited by this paper
• Interaction of fractionated poly(acrylic acid)s with bovine serum albumin

  1982cited by this paper
• Detailed structure of the Vh-amylose-iodine complex: a linear polyiodine chain

  1981cited by this paper
• Detailed refinement of the crystal structure of Vh-amylose☆

  1981cited by this paper
• Crystal Structures of Amylose and Its Derivatives: A Review

  1980cited by this paper
• Electron diffraction study of single crystals of amylose complexed with n‐butanol

  1979cited by this paper
• Lint-nerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch

  1974cited by this paper
• Crystal and molecular structure of V‐anhydrous amylose

  1974cited by this paper
• Etude de l'ultrastructure du grain d'amidon à l'aide de nouvelles méthodes de préparation en microscopie électronique

  1969cited by this paper
• X‐Ray diffraction of oriented amylose fibers. II. Structure of V amyloses

  1967cited by this paper

• Molecular recognition-based matching relations between amylose and fatty acid and its impact on the structure of amylose-fatty acid inclusion complexes

  2025cites this paper
• The concept of enzymatic disintegration of nutrients in the upper gastrointestinal tract

  2024cites this paper
• The structural and digestive properties of indica rice starch-fatty acid complexes.

  2024cites this paper
• Modulating the assembly of starch-lecithin inclusion complexes and its underlying mechanism for controlling starch digestibility under the dense system

  2024cites this paper
• Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment.

  2024cites this paper
• Determining changes in crystallinity of rice starch after heat-moisture treatment using terahertz spectroscopy.

  2023cites this paper
• Improved hydroxypropyl methylcellulose films through incorporation of amylose-N-1-hexadecylammonium chloride inclusion complexes

  2023cites this paper
• Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods

  2022cites this paper
• Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths

  2021cites this paper
• Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process

  2021cites this paper
• Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization

  2021cites this paper
• Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes.

  2021cites this paper
• Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review.

  2021cites this paper
• Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch.

  2020cites this paper
• Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation.

  2020cites this paper
• Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion

  2020cites this paper
• Interaction of Tretinoin and Nimesulide with Amylose Matrices

  2020cites this paper
• Use of novel film forming starch complexes to directly and indirectly reduce insect damage to plants

  2020cites this paper
• Antimicrobial properties of amylose-fatty ammonium salt inclusion complexes.

  2020cites this paper
• Starch-lipid and starch-lipid-protein complexes: A comprehensive review.

  2020cites this paper
• Structure of starch-fatty acid complexes produced via hydrothermal treatment

  2019cites this paper
• Emulsification properties of amylose-fatty sodium salt inclusion complexes

  2019cites this paper
• Pasting properties of hydrothermally treated maize starch with added stearic acid.

  2019cites this paper
• Starch: Granule, Amylose-Amylopectin, Feed Preparation, and Recovery by the Fowl's Gastrointestinal Tract

  2019cites this paper
• Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility.

  2019cites this paper
• Preparation and Properties of Nanopolysaccharides

  2019cites this paper
• Effect of triglyceride on complexation between starch and fatty acid.

  2019cites this paper
• Effect of guest structure on amylose-guest inclusion complexation

  2019cites this paper
• Nano-helices of amylose for encapsulation of food ingredients

  2019cites this paper
• Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization.

  2019cites this paper
• Starch-Based DDSs with Stimulus Responsiveness

  2019cites this paper
• Concentration of linoleic acid from cottonseed oil by starch complexation

  2019cites this paper
• Starch Interactions With Native and Added Food Components

  2018cites this paper
• Antifungal Activity of a Fatty Ammonium Chloride Amylose Inclusion Complex against Fusarium sambucinum; Control of Dry Rot on Multiple Potato Varieties.

  2018cites this paper
• Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy

  2018cites this paper
• Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

  2018cites this paper
• Inclusion complexes of amylose: morphogenesis, crystal structure and release of bioactive molecules. (Complexes d'inclusion de l'amylose: morphogenèse, structure cristalline et relargage de molécules bioactives)

  2018cites this paper
• A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water.

  2018cites this paper
• Improved hydroxypropyl methylcellulose (HPMC) films through incorporation of amylose-sodium palmitate inclusion complexes.

  2018cites this paper
• Interfacial activity and emulsifying behaviour of inclusion complexes between helical polysaccharides and flavouring molecules resulting from non-covalent interactions.

  2018cites this paper
• Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch.

  2018cites this paper
• Effect of spray drying on the properties of amylose-hexadecylammonium chloride inclusion complexes.

  2017cites this paper
• Sequential molecule-triggered-release system based on acetylated amylose helix aggregates.

  2017cites this paper
• Rheological characterization of solutions and thin films made from amylose-hexadecylammonium chloride inclusion complexes and polyvinyl alcohol.

  2017cites this paper
• Isolation and characterisation of nanoparticles from tef and maize starch modified with stearic acid.

  2017cites this paper
• Analysis of the Complex Index of Extruded Corn Starch and Degermed Corn

  2017cites this paper
• Starch modified with stearic acid and xanthan gum as a stabiliser in a fermented whey beverage

  2017cites this paper
• Novel mechanochemical approach for wheat starch-LPC complex formation

  2017cites this paper
• Investigation of the presence of KCl in the structure and morphology of V-amylose–inclusion complexes

  2017cites this paper
• Fabrication of edible biocompatible carbohydrate particle-based Pickering emulsions

  2017cites this paper
• Preparation and Characterization of Amylose Inclusion Complexes for Drug Delivery Applications.

  2016cites this paper
• Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures

  2016cites this paper
• Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes.

  2016cites this paper
• Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents.

  2016influential citation
• Composition and thermodynamic properties of starches from facultative wheat varieties

  2016cites this paper
• An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures.

  2016cites this paper
• Functional food ingredients and nutraceuticals, milk proteins as nutraceuticals nanoScience and food industry

  2016cites this paper
• Hierarchical structure of field pea starches and their impact on physicochemical properties

  2016cites this paper
• Preparation and characterization of crystalline complexes between amylose and C18 fatty acids

  2015cites this paper
• Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

  2015cites this paper
• Densely packed matrices as rate determining features in starch hydrolysis

  2015cites this paper
• Emulsions stabilized using potato starch

  2015cites this paper
• Facile synthesis and structural characterization of amylose-Fatty Acid inclusion complexes.

  2015cites this paper
• Effects of Fatty Acid Addition on the Physicochemical Properties of Corn Starch

  2014cites this paper
• Preparation of corn starch–fatty acid complexes by high-pressure homogenization

  2014cites this paper
• Preparation of arrowroot starch nanoparticles by butanol-complex precipitation, and its application as bioactive encapsulation matrix.

  2014cites this paper
• Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.

  2013cites this paper
• Amylose Inclusion Complexes with Fatty Acid and Functional Molecules

  2012cites this paper
• Effect of stearic acid and sodium stearate on cast cornstarch films

  2012cites this paper
• THE PENNSYLVANIA STATE UNIVERSITY SCHREYER HONORS COLLEGE DEPARTMENT OF MATERIALS SCIENCE AND ENGINEERING AMYLOSE INCLUSION COMPLEXES WITH FATTY ACID AND FUNCTIONAL MOLECULES ERICA KNIGHT MARDEN

  2012cites this paper
• Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid

  2012cites this paper
• V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

  2012influential citation
• Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids

  2011cites this paper
• Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

  2011cites this paper
• Amylose-inclusion complexes: Formation, identity and physico-chemical properties

  2010cites this paper
• Lipid–Protein and Lipid–Saccharide Interactions

  2010cites this paper
• Preparation of spherulites from amylose–palmitic acid complexes

  2010cites this paper
• Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method

  2010cites this paper
• ENCAPSULATING FATTY ACID ESTERS OF BIOACTIVE COMPOUNDS IN STARCH

  2010cites this paper
• Structural Features of Starch Granules II

  2009cites this paper
• Studying different dimensions of amylose-long chain fatty acid complexes: Molecular, nano and micro level characteristics

  2009cites this paper
• Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes

  2009cites this paper
• Form and functionality of starch.

  2009cites this paper
• Nanotechnology for Foods: Delivery Systems

  2009cites this paper
• Preparation of nano-sized starch particles by complex formation with n-butanol

  2009influential citation
• Formation and isolation of nanocrystal complexes between dextrins and n-butanol

  2009influential citation
• Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

  2009cites this paper
• Role of amylose in structure-function relationship in starches from Australian wheat varieties.

  2009cites this paper
• Starch: Major Sources, Properties and Applications as Thermoplastic Materials

  2008cites this paper
• Comparison of starch-lipid complex between normal corn starch and amylosucrase-treated waxy corn starch

  2008cites this paper
• Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients

  2008cites this paper
• Evaluation of the phase composition of amylose by FTIR and isothermal immersion heats

  2008cites this paper
• Starch as an encapsulation material to control digestion rate in the delivery of active food components.

  2008cites this paper
• Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches.

  2007cites this paper
• Physicochemical characterization of starch based films

  2007cites this paper
• Potential sources of error in the calorimetric evaluation of amylose content of starches

  2007cites this paper
• Solubility of amylose/ionic surfactant complexes in dilute aqueous solutions: Dependence on surfactant concentration

  2007cites this paper
• Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas

  2006cites this paper
• Structural features of starch-flavor complexation in food model systems

  2006cites this paper
• Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

  2005cites this paper