Lv11
60 积分 2024-10-24 加入
Structure, thermal stability, and in vitro digestibility of rice starch–protein hydrolysate complexes prepared using different hydrothermal treatments
4天前
已完结
Research progress on the regulation of starch-polyphenol interactions in food processing
6天前
已完结
Modulation of starch-polyphenol complex thermal stability and antioxidant activity: The role of polyphenol structure
9天前
已完结
Mechanistic study and synergistic effect on inhibition of α-amylase by structurally similar flavonoids
11天前
已完结
Inhibition mechanism of different structural polyphenols against α-amylase studied by solid-state NMR and molecular docking
15天前
已完结
Inhibition mechanism of buckwheat hulls polyphenols on α-amylase and α-glucosidase using kinetics, spectroscopics and molecular docking approaches
15天前
已完结
Recent insights into functional, structural, and digestibility modifications of starch through complexation with polyphenols: A review
16天前
已完结
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
20天前
已完结
Functional and structural properties of gliadin as influenced by pH, extraction protocols, and wheat cultivars
20天前
已完结
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
20天前
已完结
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