Lv12
8 积分 2024-10-26 加入
The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
5小时前
待确认
Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation
5小时前
已完结
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
5小时前
待确认
Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length
5小时前
已完结
Evidence for amylose inclusion complexes with multiple acyl chain lipids using solid-state NMR and theoretical approaches
20小时前
已完结
Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties
1个月前
已完结
Mobility of lipid in complexes of amylose–fatty acids by deuterium and 13C solid state NMR
1个月前
已完结
Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes
1个月前
已完结
Organisation of the external region of the starch granule as determined by infrared spectroscopy
1个月前
已完结
Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature
2个月前
已完结
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