Lv12
32 积分 2023-07-13 加入
Effects of starch-fatty acid-protein interaction on structure, digestibility and eGI of starch complexes under OSA modification
1小时前
待确认
Insights into the Formation and Structures of Starch–Protein–Lipid Complexes
1天前
已完结
Structural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study
12天前
已完结
Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion
12天前
已完结
Protein-tannins binding mode in hydrolysable tannins-induced protein aggregation
1个月前
已完结
Effects of various thermal processing methods on the gel properties of hulless barley β-glucan
1个月前
已完结
Insights into the Formation and Structures of Starch–Protein–Lipid Complexes
2个月前
已完结
Complexation temperature regulation of the ordered structure of “empty” V-type starch
2个月前
已完结
Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes
2个月前
已完结
Physicochemical and functional properties of the protein–starch interaction in Chinese yam
2个月前
已完结
皖公网安备34019202002308
