Lv1
41 积分 2023-07-13 加入
Effect of lecithin on the complexation between different botanically sourced starches and lauric acid
2天前
已完结
Structural Characteristics, Physicochemical Properties, and Digestibility Analysis of Resistant Starch Type-V Prepared from Debranched Corn Starch and Fatty Acid Complexation
4天前
已完结
Starch-free fatty acid complexation in the presence of whey protein
1个月前
已完结
Insights into ball milling treatment promotes the formation of starch-lipid complexes and the relation between multi-scale structure and in vitro digestibility based on intermolecular interactions
1个月前
已完结
The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes
2个月前
已完结
Mechanisms Underlying the Formation of Amylose– Lauric Acid−β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies
3个月前
已完结
Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties
3个月前
已完结
Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application
3个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
3个月前
已完结
Post-self-assemble of whey protein isolation nanofibrils and its contribution to the stability of pickering emulsion
3个月前
已完结
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