Lv4
588 积分 2025-12-29 加入
Revisiting the Formation of Starch–Monoglyceride–Protein Complexes: Effects of Octenyl Succinic Anhydride Modification
13小时前
待确认
A novel composite resistant starch with improved prebiotic functions
13小时前
待确认
Octenyl Succinic-Modified Starch Complexes with Dipalmitoyl Glycerol Isomers
13小时前
待确认
Strategy for Fabricating Starch-Triacylglycerol Complexes with Resistance to Amylolysis and Lipid Oxidation
13小时前
待确认
Octenyl Succinate Modification of Starch Enhances the Formation of Starch–Lipid Complexes
13小时前
待确认
Novel Green Synthesis of Octenyl Succinic Anhydride Esters of Granular Starch
13小时前
待确认
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system
1天前
待确认
Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition?
8天前
已完结
Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads
1个月前
已完结
Effect of particle size distribution on the in vitro digestion of calcium alginate‐starchy model foods
1个月前
已完结
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