Lv2
124 积分 2021-09-04 加入
Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions
2天前
已完结
Microwave reheating increases the resistant starch content in cooked rice with high water contents
2天前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
3天前
已完结
Manipulating starch crystalline structure for controlled digestibility and glycemic response
3天前
已完结
A comprehensive review of the factors influencing the formation of retrograded starch
3天前
已完结
Insight to starch retrogradation through fine structure models: A review
3天前
已完结
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review
3天前
已完结
Changes of starch during thermal processing of foods: Current status and future directions
3天前
已完结
The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology
3天前
已完结
An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
3天前
已完结
皖公网安备34019202002308
