Lv4
530 积分 2025-10-12 加入
Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch
16天前
已完结
Effects of different storage temperatures on the intra- and intermolecular retrogradation and digestibility of sago starch
1个月前
已完结
Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes
1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
1个月前
已完结
Development of pH-responsive emulsions stabilized by whey protein fibrils
1个月前
已完结
Structural features of rice starch-protein system: Influence of retrogradation time and quick-freezing temperature
2个月前
已完结
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
2个月前
已完结
Molecular recognition-based matching relations between amylose and fatty acid and its impact on the structure of amylose-fatty acid inclusion complexes
2个月前
已完结
Assessment of performance and quality indices of glutinous rice under different drying methods
2个月前
已完结
Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying
2个月前
已完结
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