Lv3
370 积分 2024-11-07 加入
Starch-iodine complexes. Part I
3个月前
已关闭
On the blue color of triiodide ions in starch and starch fractions. III. Resonance Raman spectra of bluing species in amylose
3个月前
已关闭
Insights into the Correlation of Cross‐linking Modes with Mechanical Properties for Dynamic Polymeric Networks
3个月前
已完结
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
5个月前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
5个月前
已完结
Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
6个月前
已完结
Tough Supramolecular Glasses Enabled by Frustrated Non‐Covalent Complexation
6个月前
已完结
Starch as edible ink in 3D printing for food applications: a review
7个月前
已完结
Diet rapidly and reproducibly alters the human gut microbiome
7个月前
已完结
Effects of dietary fibre on metabolic health and obesity
8个月前
已完结
皖公网安备34019202002308
