Lv41
560 积分 2025-03-10 加入
Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles
5个月前
已完结
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products
5个月前
已完结
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
5个月前
已完结
Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
5个月前
已完结
Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
5个月前
已完结
Enzymatic resistance of starch-polyphenol inclusion complexes: polyphenol inhibition and structural changes during in vitro digestion
5个月前
已完结
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
5个月前
已完结
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
5个月前
已完结
Formation, structure and properties of the starch-polyphenol inclusion complex: A review
5个月前
已完结
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles
5个月前
已完结
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