Lv1
20 积分 2025-09-07 加入
Rheological, thermal, pasting, structural and in-vitro digestibility properties on complex of physically modified Kodo millet starch with quercetin
4小时前
求助中
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
1天前
已完结
Processing driven multi-scale structures dominate the anti-digestibility and peptide release behavior of starch-proteolytic peptide complexes
3天前
已完结
Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance
4天前
已完结
Recent insights into functional, structural, and digestibility modifications of starch through complexation with polyphenols: A review
10天前
已完结
Amorphization-enhanced adsorption of blueberry polyphenols by rice starch: Insights into chemical interactions and mass transfer mechanisms
26天前
已完结
Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by polysaccharide-polyphenol particles
26天前
已完结
Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties
26天前
已完结
Interaction between amylose/amylopectin and polyphenols of different structures
26天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
3个月前
已完结
皖公网安备34019202002308
