Lv11
40 积分 2023-11-26 加入
Starch–lipid and starch–lipid–protein complexes: A comprehensive review
5小时前
待确认
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
14天前
已完结
Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations
1个月前
已完结
Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality
1个月前
已完结
Colored wheat and derived products: key to global nutritional security
2个月前
已完结
Characterization of hydrogel beads constructed from gelatinized lotus rhizome starch and sodium alginate by calcium cross-linking
6个月前
已完结
Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities
7个月前
已完结
Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium
8个月前
已完结
Multifunctional starch-based double-network hydrogels as electronic skin
10个月前
已完结
Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage
10个月前
已完结
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