Lv41
450 积分 2025-01-04 加入
The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents
1小时前
已完结
The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch
1小时前
已完结
Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents
24天前
已完结
Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy
27天前
已完结
Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
1个月前
已完结
Enhancement of protein gelation and nutritional properties in pea protein gels through enzymatic deamidation
1个月前
已关闭
Research progress on the regulation of starch-polyphenol interactions in food processing
1个月前
已完结
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
1个月前
已完结
Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
1个月前
已完结
Stilbene, as phyto-oestrogens, can construct resistant starch through noncovalent interactions with starch: A structural correlation study
1个月前
已完结
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