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V-amylose structural characteristics, methods of preparation, significance, and potential applications

Author: Obiro, WC ; Ray, Suprakas S ; Emmambux, MN Date: Feb 2012 The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, which may form ... Read more

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Browsing by Subject "Nanoencapsulation"

Browsing by Subject "Nanoencapsulation"

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