Lv1
100 积分 2025-07-21 加入
Interactions in Starch-Polyphenol Complex Systems Reduce Swelling Power and Water Absorption: Insights from Molecular Simulations and Processing Properties
10天前
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
10天前
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
13天前
已完结
Extraction and purification of anthocyanins from purple-fleshed potato
17天前
已完结
Esterified starch-anthocyanin composite particles synergizing with ZnCDs to construct intelligent porous films: Long-term maintenance and real-time monitoring of shrimp freshness
20天前
已完结
Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films
2个月前
已完结
Potato Starch/Sodium Alginate Composite Film Containing Lycopene Microcapsules for Extending Blueberry Shelf Life
8个月前
已完结
皖公网安备34019202002308
