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“However, the amylose-CLA complex showed a better antioxidative protection effect on CLA than BCD-CLA complex, supporting a strong complexing interaction between CLA and amylose shown by thermogravimetric analysis.”
Journal of agricultural and food chemistry • 2009 | View Paper
“The way of their interaction was then explored in a three-component system, in which the amount of CLA is high enough to oversaturate both amylose and betaCD.”