Lv5
820 积分 2025-10-12 加入
Starch-free fatty acid complexation in the presence of whey protein
9天前
已完结
A phycocyanin–resveratrol-containing extrusion system modulates starch reassociation toward V-type ordering with reduced retrogradation and digestibility
22天前
已关闭
Starch chain architecture and digestibility: Mechanistic links, kinetic descriptors, and routes toward prediction
1个月前
已完结
Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch
2个月前
已完结
Effects of different storage temperatures on the intra- and intermolecular retrogradation and digestibility of sago starch
3个月前
已完结
Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes
3个月前
已完结
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
3个月前
已完结
Development of pH-responsive emulsions stabilized by whey protein fibrils
3个月前
已完结
Structural features of rice starch-protein system: Influence of retrogradation time and quick-freezing temperature
3个月前
已完结
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
3个月前
已完结
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