Lv527
1584 积分 2025-09-09 加入
Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility
2天前
已完结
Bioavailability of Phenolic Compounds
2天前
已完结
Polyphenols and bioavailability: an update
3天前
已完结
Flavonoids and phenolic acids: Role and biochemical activity in plants and human
7天前
已完结
The Structure and Distribution of the Flavonoids in Plants
7天前
已完结
Lipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex
16天前
已完结
Structure-digestibility relationship of starch inclusion complex with salicylic acid
16天前
已完结
Effect of resistant starch type 5 on gut health through modulating gut microbiota
18天前
已关闭
Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis
22天前
已完结
Effect of lecithin on the complexation between different botanically sourced starches and lauric acid
22天前
已完结
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