Work

Association of Natural Amylose into Different Forms of Aggregates: Structure and Potential Mechanisms

Year: 2025

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c12555

Authors: Changhui Shao, Jinglin Yu, Les Copeland, Shujun Wang

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety, The University of Sydney

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Awards: G1579640566, G7433998433

OpenAlex ID: W4416724441

FWCI: 1.125

Cites: 50

Cited by: 2

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