Lv1
44 积分 2025-04-15 加入
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
1个月前
已完结
Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids
1个月前
已完结
Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths
1个月前
已完结
The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review
1个月前
已完结
Competitive mechanism of lauric acid drives the formation of V-type starch for delaying starch retrogradation
1个月前
已关闭
Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality
3个月前
已完结
Extrusion as pretreatment for complexation of high-amylose starch with glycerin monostearin: Dependence on the guest molecule
3个月前
已完结
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
4个月前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
7个月前
已完结
Towards a better understanding of the structure-function relationship of chestnut starches
8个月前
已完结
皖公网安备34019202002308
