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100 积分 2025-07-21 加入
Effects of Astragalus polysaccharides and caffeic acid on pasting, rheological, thermal, and digestive properties of potato starch
16小时前
待确认
Insights into the physicochemical, crystalline, multistructural, thermal and digestibility behavior of taro starch (Colocasia esculenta) modified by cold plasma treatment with high voltage dielectric barrier discharge (HVDBD): An alternative technique for chemical modification of starch and environmental sustainability
19天前
已完结
Mechanism-driven stabilization of anthocyanins: comparative copigmentation and encapsulation for food applications
21天前
已完结
Recent trends and technical advancements in biosensors and their emerging applications in food and bioscience
1个月前
已完结
Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi‐Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time
1个月前
已完结
Insight into the enhancement mechanism of cold plasma treatment promotes binding for improving the properties of starch-pectin complex
1个月前
已完结
Interactions in Starch-Polyphenol Complex Systems Reduce Swelling Power and Water Absorption: Insights from Molecular Simulations and Processing Properties
2个月前
已完结
Mechanism of interaction between L-theanine and maize starch in ultrasonic field based on DFT calculations: Rheological properties, multi-scale structure and in vitro digestibility
2个月前
已关闭
Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi‐Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time
2个月前
已完结
Extraction and purification of anthocyanins from purple-fleshed potato
2个月前
已完结
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