Lv3
216 积分 2023-11-16 加入
Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)
5天前
已完结
A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus
6天前
已完结
Type III Resistant Starch Prepared from Debranched Starch: Structural Changes under Simulated Saliva, Gastric, and Intestinal Conditions and the Impact on Short-Chain Fatty Acid Production
6天前
已完结
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch
6天前
已完结
Study of the protein, antioxidant activity, and starch duringin vitrosimulated digestion of green wheat and wheat cooked flours
6天前
已完结
Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion
6天前
已完结
Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion
6天前
已完结
The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins
1个月前
已完结
Octenylsuccinic anhydride group distribution in esterified maize starches with different granular structure and its effect on starch digestibility
2个月前
已完结
Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel
2个月前
已完结
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