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40 积分 2026-01-20 加入
Effect of high-pressure homogenization on the structure and thermal properties of maize starch
3小时前
已完结
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
5天前
已完结
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
4个月前
已完结
Polyphenol-mediated structural reorganization of A-, B-, and C-type starches into V-type complexes with modulated digestibility
5个月前
已完结
Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing
5个月前
已完结
Inhibition mechanism of different structural polyphenols against α-amylase studied by solid-state NMR and molecular docking
5个月前
已完结
V6a-amylose helical cavity and benzoic acids with para-hydroxyl structure facilitate the formation of inclusion complex
5个月前
已完结
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