Lv11
60 积分 2025-12-20 加入
Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours
1个月前
已完结
Regulation of amylose content and amylopectin chain length distribution in gel digestion of different concentrations: Microstructure-based analysis
1个月前
已完结
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
1个月前
已完结
Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)
2个月前
已完结
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
2个月前
已完结
Structural and in vitro starch digestion properties of starch-fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids
2个月前
已完结
Wu X, Yu H, Bao G, et al. Preparation of adzuki bean starch-lipid complexes and their anti-digestion mechanism[J]. Journal of Food Measurement and Characterization, 2022, 16(2): 945-956
2个月前
已完结
Zhou X, Wang C, Yue S, et al. Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state[J]. Food & Function, 2022, 13(6): 3453-3464
2个月前
已完结
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