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112 积分 2024-06-03 加入
Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes
9小时前
已完结
Ethical Concerns of the Veterinarian in Relation to Experimental Animals and In Vivo Research
7天前
已完结
Alternative experimental approaches to reduce animal use in biomedical studies
7天前
已完结
Are Animal Models Necessary? Exploring (Dis)advantages and Alternatives
7天前
已完结
Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
12天前
已完结
Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin
12天前
已完结
Fabrication and characterization of tea seed starch-tea polyphenol complexes
26天前
已完结
The formation of starch-lipid complexes by microwave heating
1个月前
已完结
Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification
2个月前
已完结
Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
2个月前
已完结
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