Article Versions Notes

Xie H, Duan Q, Hu G, Dong X, Ma L, Fu J, Yang Y, Zhang H, Song J, Gao Q, et al. Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation. Gels. 2025; 11(2):91. https://doi.org/10.3390/gels11020091

Xie, Huifang, Qingfei Duan, Guohua Hu, Xinyi Dong, Litao Ma, Jun Fu, Yiwen Yang, Huaran Zhang, Jiahui Song, Qunyu Gao, and et al. 2025. "Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation" Gels 11, no. 2: 91. https://doi.org/10.3390/gels11020091

Xie, H., Duan, Q., Hu, G., Dong, X., Ma, L., Fu, J., Yang, Y., Zhang, H., Song, J., Gao, Q., & Yu, L. (2025). Encapsulation of Fatty Acids Using Linear Dextrin from Waxy Potato Starch: Effect of Debranching Time and Degree of Unsaturation. Gels, 11(2), 91. https://doi.org/10.3390/gels11020091