Lv11
28 积分 2024-10-12 加入
Regulation of Starch–Lauric Acid Complex Properties by Amylose Molecular Weight: Structure, Digestibility, and Gut Microbiota Fermentation
9小时前
待确认
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing
9小时前
已完结
Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes
4天前
已完结
Effects of thermostable α-amylase and autoclave treatment-debranching on starch–lauric acid complex structure, digestibility, and thermal properties
4天前
已完结
Influence of glycerol monostearate on structural organization and digestibility of pea starch processed by superheated steam extrusion
9天前
已完结
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment
9天前
已完结
The formation of starch-lipid complexes by microwave heating
9天前
已完结
Recent advances in the formation, characterization, and applications of starch-polyphenol complexes: A review
13天前
已完结
Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility
13天前
已完结
Preparation, Properties, Nutrition, and Applications in the Food Sector of Pea Resistant Starch: A Review
14天前
已完结
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