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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Preparation and structural properties of amylose complexes with quercetin and their preliminary evaluation in delivery application

Rui Lva School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
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Liang Qia School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
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Yuxiao Zoub Sericultural & Agri-Food Research Institute GAAS, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaView further author information
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Jinfeng Zoua School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
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Zhigang Luoa School of Food Science and Engineering, South China University of Technology, Guangzhou, China;c South China Institute of Collaborative Innovation, Dongguan, China;d Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, ChinaCorrespondence[email protected]
View further author information
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Ping Shaoe Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, ChinaView further author information
&
Tamer Mahmoud Tamerf Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, EgyptView further author information
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Pages 1445-1462 | Received 24 Feb 2019, Accepted 30 Jul 2019, Published online: 21 Aug 2019

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