Lv3
366 积分 2024-10-16 加入
Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility
22天前
已完结
Fabrication of oxidized starch/whey protein isolate complexes for fluidized powder coating of starch: A novel preparation strategy of resistant starch granules
22天前
已完结
Protein fibril–mediated inhibition of lotus seed starch retrogradation
22天前
已完结
Construction and expression of a transglucosidase-hexose fusion enzyme for oxidating starch: The intrinsic correlation between molecular structure and oxidation degree
22天前
已完结
Regulatory effects of dual-strain lactic acid bacteria fermentation on the fine structure, thermal and pasting properties of glutinous rice starch
22天前
已关闭
Innovative techniques for controlling starch retrogradation: Insights from physical methods
22天前
已完结
Mitigating long-term deterioration of frozen dough: Isothermal-buffered frozen storage for stabilizing water mobility and the gluten-starch network
22天前
已完结
Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch
22天前
已完结
Effects of microwave expansion on gel properties and in vitro digestibility of Surimi-glutinous rice starch composite gel
22天前
已完结
Morphological, structural, and physicochemical properties of a novel starch isolated from Giant Cynanchum discovered in South Korea
22天前
已完结
皖公网安备34019202002308
