Lv2
130 积分 2024-09-17 加入
Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure
2个月前
已完结
Porous rice starch produced by combined ultrasound-assisted ice recrystallization and enzymatic hydrolysis
2个月前
已完结
Structural investigation of amylose complexes with small ligands: helical conformation, crystalline structure and thermostability
2个月前
已完结
Influence of Storage Conditions on the Structure, Thermal Behavior, and Formation of Enzyme-Resistant Starch in Extruded Starches
2个月前
已完结
Structure, thermal stability, and in vitro digestibility of rice starch–protein hydrolysate complexes prepared using different hydrothermal treatments
2个月前
已完结
An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry
2个月前
已完结
The preparation, formation, fermentability, and applications of resistant starch
2个月前
已完结
Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion
2个月前
已完结
Formation of Amylose‐Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids
2个月前
已完结
The Structure and Thermal Stability of Amylose–Lipid Complexes: A Case Study on Amylose–Glycerol Monostearate
2个月前
已完结
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