Lv11
90 积分 2025-10-11 加入
Improved properties of potato starch/myristic acid composite films via high hydrostatic pressure: The role of pressure-induced intermolecular interaction
3小时前
待确认
Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein
7天前
已完结
Impact of lipid modification on the structural and digestive properties of starch in cooked chestnut paste: A comparative study of butter and soybean oil
19天前
已完结
Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes
28天前
已完结
Self-assembled nanostructures from rice protein and its fractions: Molecular approaches, physicochemical principles, and functional applications
1个月前
已完结
Effects of Modified Wheat Bran Insoluble Dietary Fiber on Properties of Starch and Protein
1个月前
已完结
Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes
1个月前
已完结
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
1个月前
已完结
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
1个月前
已完结
Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein
1个月前
已完结
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