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28 积分 2025-10-14 加入
Interactions between starch and aroma compounds: A comprehensive review of formation mechanisms, modulating factors, and sensory perception
10小时前
待确认
Helical structures modulate the complexation mode and release characteristics of starch-capsaicin complex
1个月前
已完结
Recent advances in the formation, characterization, and applications of starch-polyphenol complexes: A review
2个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
3个月前
已完结
Pea starch complexation with lipids and phenolic compounds for enhanced resistant starch content
3个月前
已完结
Polymorphic transitions of V-type amylose upon hydration and dehydration
3个月前
已完结
Effects of different steaming methods on the composition and antioxidant capacity of Polygonatum odoratum (mill.) Druce: Based on UPLC-ESI-QTOF-MS/MS
3个月前
已完结
Rapidly and Simultaneously Determining the Total Polysaccharides Content, Total Flavonoids Content, and Antioxidant Activity in Polygonatum cyrtonema Hua by NIR Spectroscopy and Chemometrics
3个月前
已完结
Salt reduction in sheeted dough: A successful technological approach
4个月前
已完结
Recrystallized starch microspheres affected by various drying methods
4个月前
已完结
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