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220 积分 2024-10-16 加入
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior
6天前
已完结
Effect of ultrasonication duration on oil absorption of infrared fried potato slices: Tracking crust characteristics and starch structure changes
6天前
已完结
Preserving resistant starch in retrograded maize starch gels: the role of microwave reheating power and target centre temperature
6天前
已完结
Unraveling the effects of added Chuzhou chrysanthemum polysaccharides on the structure and physicochemical properties of instant kudzu starch: An interactive perspective
9天前
已完结
Modulation of viscosity, swallowability, and stability of starch-based thickener: The effect of konjac gum and xanthan gum
9天前
已完结
Structural enhancement of starch-linoleic acid complexes by resonance acoustic treatment
9天前
已完结
Unraveling the effects of added Chuzhou chrysanthemum polysaccharides on the structure and physicochemical properties of instant kudzu starch: An interactive perspective
13天前
已完结
Modulation of viscosity, swallowability, and stability of starch-based thickener: The effect of konjac gum and xanthan gum
13天前
已完结
Core-Shell structural regulation and freshness indicating-keeping functions of starch-based Fiber membrane and its application in fresh-cut kiwifruits
13天前
已完结
Dynamic structural changes of Chinese yam starch-konjac glucomannan complexes during hydrolysis: Molecular determinants for time-dependent digestive modulation
13天前
已完结
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