Lv58
930 积分 2022-09-27 加入
Structural Factors That Determine the Amylolytic Properties of Starch–Lipid Complexes
18天前
已完结
Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes
1个月前
已完结
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods
4个月前
已完结
Influence of key component interactions in flour on the quality of fried flour products
4个月前
已完结
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide
4个月前
已完结
High-amylose starch: Structure, functionality and applications
4个月前
已完结
Structural and in vitro starch digestion properties of starch-fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids
4个月前
已完结
Development of phytoglycogen-derived core–shell–corona nanoparticles complexed with conjugated linoleic acid
4个月前
已完结
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods
4个月前
已完结
Bioactive polysaccharides promote gut immunity via different ways
5个月前
已完结
皖公网安备34019202002308
