Lv31
230 积分 2024-08-28 加入
Encapsulation and release kinetics of ethylene into “pre-formed” V-type starch and granular cold-water-soluble starch
21天前
已完结
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
2个月前
已完结
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle
2个月前
已完结
Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid
3个月前
已完结
Relationships between Functional Attributes and Molecular Structures of Amylose and Amylopectin Fractions from Corn Starch
3个月前
已完结
Starch–EGCG Complexes Improve Starch Fermentability, Acetate Production, and Alter Relations between Gut Microbiota and Starch Chain-Length Distributions
3个月前
已完结
Some factors determining the thermal properties of amylose inclusion complexes with fatty acids
3个月前
已完结
On the supermolecular structure and metastability of glycerol monostearate-amylose complex
3个月前
已完结
Molecular Rearrangement Of Starch During In Vitro Digestion: Toward A Better Understanding Of Enzyme Resistant Starch Formation In Processed Starches
4个月前
已完结
Application of Machine Learning for the Determination of Damaged Starch Ratio as an Alternative to Medcalf and Gilles Principle
5个月前
已完结
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