Obiro, Wokadala Cuthbert; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad
(Taylor & Francis, 2012-04)
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, ...