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40 积分 2024-08-14 加入
Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch
18天前
已完结
Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices
18天前
已完结
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective
3个月前
已完结
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
3个月前
已完结
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
4个月前
已完结
Modulating the gelatinization and retrogradation characteristics of corn starch by controlling pine kernel protein/egg white protein thermal co-aggregation
6个月前
已完结
Classification and measurement of nutritionally important starch fractions
7个月前
已完结
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
7个月前
已完结
Nonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature
7个月前
已完结
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
8个月前
已完结
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