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Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch.
Food Chem. 2015 May 1;174:585-90. doi: 10.1016/j.foodchem.2014.11.031. Epub 2014 Nov 14.
Food Chem. 2015.
PMID: 25529723
Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts.
Boue SM, Daigle KW, Chen MH, Cao H, Heiman ML.
Boue SM, et al. Among authors: daigle kw.
J Agric Food Chem. 2016 Jul 6;64(26):5345-53. doi: 10.1021/acs.jafc.6b01909. Epub 2016 Jun 22.
J Agric Food Chem. 2016.
PMID: 27285791
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Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
Bechtel PJ, Bland JM, Woods K, Lea JM, Brashear SS, Boue SM, Daigle KW, Bett-Garber KL.
Bechtel PJ, et al. Among authors: daigle kw.
Foods. 2018 Mar 23;7(4):46. doi: 10.3390/foods7040046.
Foods. 2018.
PMID: 29570660
Free PMC article.
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Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride.
Shih FF, Daigle KW.
Shih FF, et al. Among authors: daigle kw.
Nahrung. 2003 Feb;47(1):64-7. doi: 10.1002/food.200390015.
Nahrung. 2003.
PMID: 12653442
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