Lv21
174 积分 2025-11-18 加入
Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex
10小时前
已完结
Rethinking the Iodine Reaction Methodology in the Classic Starch Degradation Experiment
3天前
已关闭
In vitro digestion and faecal fermentation of starch-lipid complexes with distinct crystalline forms prepared by extrusion-cooking
3天前
已完结
Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application
4天前
已完结
Starch-unsaturated fatty acid complexes with antioxidant protection and slow-digesting properties: Effects of complexing time
6天前
已完结
Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing
20天前
已完结
Understanding the digestibility of wheat starch- caffeic acid complexes prepared by hot-extrusion 3D printing technology
21天前
已完结
Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR
22天前
已完结
The influence mechanism of pH and hydrothermal processing on the interaction between cyanidin-3-O-glucoside and starch
22天前
已完结
Preparation of catechin-starch nanoparticles composites and its application as a Pickering emulsion stabilizer
22天前
已完结
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