Lv45
750 积分 2025-09-09 加入
Interactions between tea polyphenols and nutrients in food
5小时前
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Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion
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Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
1天前
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Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch
1天前
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Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction
1天前
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Modulating the Physicochemical Properties and Internal Structure of Maize Starches with Differing Amylose Contents via Non-Covalent Interaction with Tea Polyphenols
1天前
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A- and B-type wheat starch granules: The multiscale structural evolution during digestion and the distinct digestion mechanisms
1天前
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The formation of starch-lipid complexes by microwave heating
1天前
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V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability
1天前
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Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates
1天前
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