- Free Fatty Acids Electronically Bridge the Self-Assembly of a Three-Component Nanocomplex Consisting of Amy lose, Protein, and Free Fatty Acids
[作者:ZHANG GENYI; MALADEN MICHELLE; CAMPANELLA OSVALDO H; HAMAKER BRUCE R,期刊:Journal of Agricultural and Food Chemistry, 页码:9164-9170 , 文章类型: Article,,卷期:2010年58-16]
- The self-assembly of a ternary complex, which is formed through heating and cooling of a mixture of amylose (1.0 mg/mL), whey protein isolate (50 mu g/mL), and free fatty acids (FFAs, 250 mu g/mL) was investigated. High-...
- Individual and Interactional Effects of beta-Glucan, Starch, and Protein on Pasting Properties of Oat Flours
[作者:LIU YANJUN; BAILEY THEODORE B; WHITE PAMELA J,期刊:Journal of Agricultural and Food Chemistry, 页码:9198-9203 , 文章类型: Article,,卷期:2010年58-16]
- Seven experimental oat lines with high (6.2-7.2%), medium (5.5-5.9%), and low (4.4-5.3%) beta-glucan concentrations were evaluated for contributions of beta-glucan, starch, protein, and their interactions, to pasting pro...
- Genotype-by-Environment Interaction Affects the Essential Mineral Composition of Peanut (Arachis hypogaea L.) Kernels
[作者:PHANTHIEN KIMYEN; WRIGHT GRAEME C; LEE N ALICE,期刊:Journal of Agricultural and Food Chemistry, 页码:9204-9213 , 文章类型: Article,,卷期:2010年58-16]
- The concentrations of 15 essential minerals (B, Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, P, Se, and Zn) in kernels of nine diverse peanut genotypes, which were cultivated in five distinct growing environments, were ana...
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