Lv21
130 积分 2023-02-01 加入
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
2小时前
待确认
Align resistant starch structures from plant-based foods with human gut microbiome for personalized health promotion
20天前
已完结
Surface Localization of Zein Storage Proteins in Starch Granules from Maize Endosperm1
3个月前
已完结
Structures of the amylopectins of waxy, normal, amylose-extender, and wx:ae genotypes and of the phytoglycogen of maize
7个月前
已完结
Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications
9个月前
已完结
Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory
9个月前
已完结
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
9个月前
已完结
Application of spectroscopic techniques combined with chemometrics to the authenticity and quality attributes of rice
9个月前
已完结
A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion
9个月前
已完结
Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review
9个月前
已完结
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