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110 积分 2025-07-21 加入
Effects of yeast β‑glucan on gelatinization, structure and digestibility of potato starch[J]. Journal of the Science of Food and Agriculture
13天前
已完结
Comparative study on the nutritional components, proteolytic activities, phytochemicals, vitamin C content, and antioxidant properties of the peels of certain perennial fruits
1个月前
已完结
Cyclodinase-mediated potato starch modification was enhanced by plasma activated water and double helix extrusion
2个月前
已关闭
Strategies to enhance starch gel texture, anti-aging properties, and rheological properties: mixing glutinous rice starch with hydroxypropyl starch
2个月前
已完结
Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution
2个月前
已完结
Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability
2个月前
已完结
Freeze–thaw stability of starches from different botanical sources: Correlation with structural features
2个月前
已完结
Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments
2个月前
已完结
Effects of Astragalus polysaccharides and caffeic acid on pasting, rheological, thermal, and digestive properties of potato starch
3个月前
已完结
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
3个月前
已完结
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