Lv11
22 积分 2024-06-06 加入
Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing
52分钟前
已完结
Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility
4小时前
已完结
Insight into the multi-scale structure changes and mechanism of corn starch modulated by different structural phenolic acids during retrogradation
28天前
已完结
Role of phenolic acids with different functional groups in the regulation of starch digestion in simulated dietary intake patterns
28天前
已完结
Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds
29天前
已完结
Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat
30天前
已关闭
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
30天前
已完结
Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley
30天前
已完结
High efficiency production of ferulic acid using feruloyl esterase and xylanase in deep eutectic solvents
1个月前
已完结
Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion
1个月前
已完结
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