Lv5
1550 积分 2024-07-27 加入
Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan
1个月前
已完结
Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms
1个月前
已完结
The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten
1个月前
已完结
Synergistic Inhibition of Starch Gelatinization And Retrogradation Characteristics by Arabinoxylan/Β-Glucan Simulates Various Cereal Endosperm Structures
1个月前
已完结
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
1个月前
已完结
Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health
1个月前
已完结
Microstructure of starch complexes coated with arabinoxylans and β-glucans: Effect on gelatinization and digestion properties
2个月前
已完结
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review
2个月前
已完结
Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response
2个月前
已完结
Study on Structural Changes of Starches with Different Amylose Content during Gelatinization Process
2个月前
已完结
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