Lv52
850 积分 2024-12-08 加入
Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch
1天前
已完结
Effects of tea polyphenols on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized rice starch
1天前
已完结
Structural diversity of tea phenolics modulates physicochemical properties and digestibility of wheat starch: Insights into gallic acid group-dependent interactions
1天前
已完结
Sequential Inoculation with Issatchenkia Orientalis and Saccharomyces Cerevisiae for Acid and Aroma Modulation in Rosa Roxburghii Wine
1个月前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
3个月前
已完结
Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk
4个月前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
5个月前
已完结
The formation mechanism of a sea cucumber ovum derived heptapeptide–calcium nanocomposite and its digestion/absorption behavior
5个月前
已完结
Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective
5个月前
已完结
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