Work

Insights into the Formation and Structures of Starch–Protein–Lipid Complexes

Year: 2017

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.6b05772

Authors: Shujun Wang, Mengge Zheng, Jinglin Yu, Shuo Wang, Les Copeland

Institutions: Tianjin University of Science and Technology, Beijing Technology and Business University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, The University of Sydney

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Ministry of Education of the People's Republic of China

Awards: G2617549235, G6421168842, G787340905

OpenAlex ID: W2588085667

FWCI: 9.555

Cites: 36

Cited by: 196

Related to: 10