Lv4
500 积分 2024-11-05 加入
Mechanism of physicochemical changes in potato starch gel induced by citric acid-autoclaving for texture improvement and resistant starch formation
1天前
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Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids
1天前
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Structural characteristics, functional properties and nutritional value of walnut protein by limited enzymatic hydrolysis
1天前
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Interaction between wheat starch and hawthorn seed polysaccharide and its influence on starch properties and in vitro digestibility
1天前
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Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties
1天前
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The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
1天前
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Unraveling edible-medicinal flavonoids as potential ingredients for regulating starch digestibility: From the perspective of co-gelatinization interaction
1天前
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Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin
1天前
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Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
1天前
待确认
Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures
1天前
待确认
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