Lv3
206 积分 2025-12-15 加入
Effect of fatty acid chain length on the structure and digestibility of high-amylose starch-fatty acid and high-amylose starch-fatty acid-whey protein isolate complexes
9天前
已完结
Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
9天前
已完结
Structure and properties of esterified high-amylose corn starch combined with fatty acid prepared by enzymolysis and esterification reaction
9天前
已完结
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
26天前
已完结
Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees
1个月前
已完结
Investigation of the effect of ultrasonication on starch-fatty acid complexes and the stabilization mechanism
1个月前
已完结
Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment
1个月前
已完结
Optimization of extraction methods, component identification of bound polyphenols from sea-buckthorn pomace, and its ameliorative effects on oxidative stress in sleep-deprived mice
4个月前
已完结
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