Lv4
430 积分 2025-01-04 加入
Characterization of different high amylose starch granules. Part III: How starch fine structures affect retrogradation and formation of type 3 resistant starch
6小时前
待确认
Improving the interfacial performance of pea protein via mild fractionation for enhanced lubrication behavior in plant-based emulsions
1天前
已完结
Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans
12天前
已完结
Colonic Health: Fermentation and Short Chain Fatty Acids
1个月前
已完结
Resistant starch: impact on the gut microbiome and health
1个月前
已完结
Host-Bacterial Mutualism in the Human Intestine
1个月前
已完结
Type 1 resistant starch: Nutritional properties and industry applications
1个月前
已完结
Review: Effect of thermal processing on soymilk
2个月前
已完结
Biped gait controller for large speed variations, combining reflexes and a central pattern generator in a neuromuscular model
3个月前
已完结
An integrated look at the effect of structure on nutrient bioavailability in plant foods
3个月前
已完结
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