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94 积分 2023-08-11 加入
Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
4天前
已完结
Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level
4天前
已完结
Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
8天前
已完结
Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
11天前
已完结
Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch
14天前
已完结
Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch
14天前
已完结
Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure
15天前
已完结
Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing
15天前
已完结
Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
15天前
已完结
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
17天前
已完结
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