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2022-12-13 加入
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Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
7天前
已完结
Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition
18天前
已完结
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
18天前
已完结
Humans have evolved to digest starch more easily since the advent of farming
19天前
已完结
Molecular motion behaviors of starch affect starch-polyphenol inclusion complex and digestibility among different stilbenes polyphenol structures
20天前
已完结
Effect of starch molecular weight on the colon-targeting delivery and promoting GLP-1 secretion of starch-lecithin complex nanoparticles
20天前
已完结
Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism
25天前
已完结
Sequential effects of autoclaved heat treatment and electron beam irradiation on acorn starch: Multiscale structural differences and related mechanisms
25天前
已完结
Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration
26天前
已完结
A starch-binding domain of α-amylase (AmyPG) disrupts the structure of raw starch
28天前
已完结
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