Lv8
8900 积分 2020-08-18 加入
The ratio of choline lysine ionic liquid determines the structure and digestion of starch-oleic acid complex
1个月前
已完结
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex
1个月前
已完结
Impact of butyric acid modification on the structural and functional properties of rice starch
1个月前
已完结
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel
1个月前
已完结
Hydrophobic interaction-induced self-assembly of V-type lotus starch with butyric acid into stable structures: Regulation by butyric acid concentration
1个月前
已完结
An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry
1个月前
已完结
The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
1个月前
已完结
Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication
1个月前
已完结
Insights into ultrasound-induced starch-lipid complexes to understand physicochemical and nutritional interventions
1个月前
已完结
Preparation of the starch-lipid complexes by ultrasound treatment: Exploring the interactions using molecular docking
1个月前
已完结
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