Lv21
184 积分 2024-07-18 加入
Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties
9天前
已完结
Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes
9天前
已完结
Starch-Tannin Interactions: Influence of Grape Tannins on Structure, Texture, and Digestibility of Starches from Different Botanical Sources
16天前
已完结
Effect of debranching on the formation and in vitro digestibility of high amylose maize starch-C18 unsaturated fatty acid complexes
23天前
已完结
The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios
1个月前
已完结
Effect of exogenous protein crosslinking on the physicochemical properties and in vitro digestibility of corn starch
1个月前
已完结
The role of protein and its hydrolysates in regulating the digestive properties of starch: A review
1个月前
已完结
The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
1个月前
已完结
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
1个月前
已完结
Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
1个月前
已完结
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