Lv11
24 积分 2025-11-09 加入
α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)
13小时前
待确认
α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)
4天前
已完结
Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts
7天前
已完结
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
7天前
已完结
Effects of ferulic acid additions on pasting properties, quality and in vitro starch digestion of extruded buckwheat noodles
7天前
已完结
Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?
12天前
已完结
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
28天前
已完结
Effects of Oolong Tea Polyphenols, EGCG, and EGCG3″Me on Pancreatic α-Amylase Activity in Vitro
1个月前
已完结
Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure
1个月前
已完结
Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles
1个月前
已完结
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