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110 积分 2024-10-17 加入
Improvement of amylose–lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment
3天前
已完结
Efficient preparation of starch-lipid complexes: A review
3天前
已完结
Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids
3天前
已完结
Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation
5天前
已完结
Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations
5天前
已完结
Effects of palm oil on structural and in vitro digestion properties of cooked rice starches
5天前
已完结
Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review
12天前
已完结
Effect of triglyceride on complexation between starch and fatty acid
14天前
已完结
Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch
18天前
已完结
Effects of treatment methods on the formation of resistant starch in purple sweet potato
19天前
已完结
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