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20 积分 2025-07-18 加入
Effect of alkyl chain length and amylose/amylopectin ratio on the structure and digestibility of starch-alkylresorcinols inclusion complexes
11小时前
已完结
Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing
11小时前
已完结
In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota
1个月前
已完结
Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization
1个月前
已完结
In vitro digestion and fecal fermentation of encapsulated starch constructed via layer-by-layer coating of calcium alginate
1个月前
已完结
Modulation of viscosity, swallowability, and stability of starch-based thickener: The effect of konjac gum and xanthan gum
1个月前
已完结
Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
1个月前
已完结
Dough rheology properties as affected by the inclusion of oat drink residue flour: a multivariate analysis approach
1个月前
已完结
Enzymatic resistance of starch-polyphenol inclusion complexes: polyphenol inhibition and structural changes during in vitro digestion
2个月前
已完结
Effect of the addition of extruded wheat flours on dough rheology and bread quality
2个月前
已完结
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