| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602028 | Carbohydrate Polymers | 2013 | 8 Pages |
Abstract
⺠Spring dextrin encapsulation complexes can improve the stability and controlled release of α-linolenic acid (or linoleic acid). ⺠Enzymatic digestion release is related to the degree of unsaturation of the fatty acid. ⺠Less linear polyunsaturated fatty acid requires a wider helix cavity. ⺠Van der Waals attraction is the primary driving force toward complexation.
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Authors
Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Fengfeng Wu, Haiying Chen, Na Yang, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xueming Xu,