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720 积分 2025-10-27 加入
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
11小时前
已完结
Recent insights into functional, structural, and digestibility modifications of starch through complexation with polyphenols: A review
3天前
已完结
Different variations in structures of A-and B-type starches subjected to microwave treatment and their relationships with digestibility
9天前
已完结
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
1个月前
已完结
Comparison of Ultrasound- and Microwave-Assisted Extraction Techniques on Chemical, Technological, Rheological, and Microstructural Properties of Starch from Mango Kernel
1个月前
已完结
Effects of different preparation processes on the properties of resveratrol-wheat/rice starch complexes
1个月前
已完结
Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types
2个月前
已完结
Nutritional and functional properties of decorticated and microwaveheat moisture treated whitesorghum meal with added non-tannin and tannin phenolic extract
2个月前
已完结
Highly cost-effective wheat starch-stearic acid complexes enabled by microwave processing: Structural properties, anti-digestion, and molecular dynamics simulation
2个月前
已完结
Physical field excitation to modify Cyperus esculentus starch and its complex with EGCG: Multiscale structural changes and digestive behavior
2个月前
已完结
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