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26 积分 2026-03-09 加入
Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes
1个月前
已完结
Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes
1个月前
已完结
Robust and precise three-dimensional printing of high-amylose starch gels via concentrated calcium chloride regulation
2个月前
已关闭
Structural Disorganization and Chain Aggregation of High-Amylose Starch in Different Chloride Salt Solutions
2个月前
已完结
Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure
2个月前
已完结
Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure
2个月前
已关闭
Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
3个月前
已完结
Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)-modified starch composite as vehicles
3个月前
已完结
Stability of oil-in-water emulsion influenced by the interaction of modified tapioca starch and milk protein
4个月前
已完结
Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils
4个月前
已完结
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