Zhai, Y.; Zhang, H.; Sang, S.; Ren, B.; Yuan, Y.; Xing, J.; Luo, X.
Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate. Foods 2024, 13, 859.
https://doi.org/10.3390/foods13060859
AMA Style
Zhai Y, Zhang H, Sang S, Ren B, Yuan Y, Xing J, Luo X.
Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate. Foods. 2024; 13(6):859.
https://doi.org/10.3390/foods13060859
Chicago/Turabian Style
Zhai, Yuheng, Hao Zhang, Shangyuan Sang, Bin Ren, Yongjun Yuan, Jiali Xing, and Xiaohu Luo.
2024. "Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate" Foods 13, no. 6: 859.
https://doi.org/10.3390/foods13060859
APA Style
Zhai, Y., Zhang, H., Sang, S., Ren, B., Yuan, Y., Xing, J., & Luo, X.
(2024). Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate. Foods, 13(6), 859.
https://doi.org/10.3390/foods13060859
