Lv21
160 积分 2024-03-15 加入
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
18分钟前
已完结
The interaction between starch and phenolic acids: effects on starch physicochemical, digestibility and phenolic acids stability
2个月前
已完结
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
2个月前
已完结
Effects of non-covalent binding of lignans with rice starch driven by high-pressure homogenization on the starch structure and in vitro nutritional characteristics
4个月前
已完结
Impact of starch–lipid complexes on oil absorption of starch and its mechanism
4个月前
已完结
Ultrahigh Pressure Facilitates the Acylation of Malvidin and Chlorogenic Acid to Increase the Stability and Protective Effect of Malvidin Derivatives on H2O2-Induced ARPE-19 Cells
5个月前
已完结
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
8个月前
已完结
Crystallization behavior of amylose-V complexes: Structure-property relationships
9个月前
已完结
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
10个月前
已完结
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