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43 积分 2026-03-18 加入
β-Cyclodextrin synergistically enhanced solid encapsulation of p-anisaldehyde into V-type starch for sweet cherry preservation
4小时前
待确认
A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin
4小时前
已完结
Complexation temperature regulation of the ordered structure of “empty” V-type starch
4小时前
已完结
Harnessing metal-polyphenol networks (MPNs) to regulate the digestive kinetics and enhance gel properties of whey protein gel: The influence on intermolecular interaction force and microstructure
5小时前
已完结
Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation
5小时前
已完结
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
18天前
已完结
Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets
18天前
已完结
Ca2+ and degree of methylation on pectin-proanthocyanidin interactions: Structural, thermal, and rheological insights
21天前
已完结
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein
22天前
已完结
Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods
23天前
已关闭
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