Comparative Evaluation of the Structures and Properties of Hydrothermally Produced Corn Starch‐Hydroxycinnamic Acid Complexes
Year: 2026
Type: article
Source: Starch - Stärke
DOI: 10.1002/star.70197
Authors: Yiping Zhang, Shujun Li, Yujie Cao, Yuqi Zeng, Hong Chen, Lili Zhao, Xiaobing Jiang
Institution: Henan Normal University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W7149004989