Lv41
466 积分 2025-11-18 加入
Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility
1小时前
已完结
Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread
2小时前
已关闭
Enzyme and acid resistance of amylose-lipid complexes differing in amylose chain length, lipid and complexation temperature
2小时前
已完结
Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes
2小时前
已完结
Effects of varied preparation processes on polyphenol-rice starch complexes, in vitro starch digestion, and polyphenols release
2小时前
已完结
Complexation temperature regulated the structure and digestibility of pea starch–gallic acid complexes during high pressure homogenization
2小时前
已完结
Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid
1天前
已完结
Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass
1天前
已完结
Preparation and characterization of crystalline complexes between amylose and C18 fatty acids
1天前
已完结
Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food
2天前
已完结
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