Lv21
150 积分 2024-10-04 加入
Raman and infrared spectroscopy of carbohydrates: A review
3个月前
已完结
Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties
3个月前
已完结
Interaction between amylose/amylopectin and polyphenols of different structures
3个月前
已完结
Alkali-Induced Changes in Functional Properties and in Vitro Digestibility of Wheat Starch: The Role of Surface Proteins and Lipids
3个月前
已完结
Complexation of V-type lotus seed starch and butyric acid: Structure and in vitro digestion
3个月前
已完结
Microwave-mediated formation of lotus-seed starch–palmitic acid complexes and their multi-scale structural changes
4个月前
已完结
The composition, internal interactions, auxiliary preparation methods, and applications of type five resistant starch: A review
4个月前
已完结
皖公网安备34019202002308
