Lv11
40 积分 2024-10-12 加入
Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
45分钟前
待确认
Factors influencing the starch digestibility of starchy foods: A review
1个月前
已完结
In vitro starch digestibility of noodles with various cereal flours and hydrocolloids
1个月前
已完结
Starch-based noodles: Current technologies, properties, and challenges
1个月前
已完结
Low glycemic index ingredients and modified starches in wheat based food processing: A review
1个月前
已完结
Development of low glycemic index food products with wheat resistant starch: a review
1个月前
已完结
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
1个月前
已完结
Influence of glycerol monostearate on structural organization and digestibility of pea starch processed by superheated steam extrusion
1个月前
已完结
An effective method to synergistically regulate the physicochemical and digestive properties of starch-fatty acid complexes: Change the ratio of SDS and RS
1个月前
已完结
Regulation of Starch–Lauric Acid Complex Properties by Amylose Molecular Weight: Structure, Digestibility, and Gut Microbiota Fermentation
1个月前
已完结
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