Lv7
5000 积分 2023-07-20 加入
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
2个月前
已完结
Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase
4个月前
已完结
Mechanism of bridging and interfering effects of tea polyphenols on starch molecules
4个月前
已完结
Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles
4个月前
已完结
Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough
4个月前
已完结
Effects of inulin addition on areca taro starch in terms of transparency, freeze-thaw stability, gelatinization properties, rheological properties
4个月前
已完结
Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase
4个月前
已完结
Impact of amylose content on the starch branch chain elongation catalyzed by amylosucrase from Neisseria polysaccharea
4个月前
已完结
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
4个月前
已完结
The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release
5个月前
已完结
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