全部分类

推荐文档

更多

热门标签

淀粉

(403 篇文档)

页数

全部 1-9页 10-19页 20页以上

日期

全部近三天近一周近一个月近三个月

权限

全部 VIP专享 VIP免费免费

属性

全部最新最热原创推荐

搜索

搜索重置

Lotus Seed Resistant Starch Alleviates Ovalbumin-Induced Food Allergy in Mice by Enhancing the Intestinal Barrier and Regulating SCFAs and GPRs

2026-04-09 14.5MB 15 页 5 4 1知币
Effect of β-glucanase on the processing quality and nutritional characteristics of highland barley steamed bread

2026-04-09 4.1MB 10 页 7 4 1知币
Effect of noodle specifications on the quality characteristics of fermented hollow noodles

2026-04-09 6.46MB 10 页 4 4 1知币
Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content

2026-04-09 2.1MB 11 页 6 4 1知币
Structural and physicochemical properties of thermal-mechanical combined lipid modified wheat starches and their application in model dough

2026-04-09 11.28MB 15 页 8 4 1知币
Enzymatic debranching and high hydrostatic pressure synergistically enhance the encapsulation of conjugated linoleic acid in lotus seed starch microcapsules for oxidative stability

2026-04-09 8.01MB 11 页 5 4 1知币
Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch

2026-04-09 2.38MB 13 页 5 4 1知币
Starch-based gel delivery systems for functional ingredients: insights into design, controlled release and applications

2026-04-09 2.33MB 42 页 6 4 1知币
Enhancing starch-lipid complexes and digestive resistance in rice with curcumin-loaded self-emulsifying delivery systems via microwave/ ultrasound-assisted hydrothermal treatments

2026-04-09 11.65MB 17 页 4 4 1知币
Enzymatic hydrolysis of maize germ meal enhances functional properties in biscuits: Improves postprandial blood glucose regulation and enhance in vitro antioxidant activity

2026-04-09 5.95MB 11 页 5 4 1知币
NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage

2026-04-09 11.75MB 11 页 4 4 1知币
Tertiary enzyme synergistic network-mediated starch-directed transformation into resistant starch

2026-04-09 5.94MB 13 页 4 4 1知币
Structural determinants of gelation kinetics in rambutan seed starches: Implications for enhanced precision in 3D food printing

2026-03-27 8.69MB 16 页 8 4 1知币
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review

2026-03-27 3.38MB 30 页 9 4 1知币
Changes in structure, digestion, and curcumin release properties of starch constructed by protein fibrils-OSA starch interactions

2026-03-27 9.02MB 12 页 11 4 1知币
Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility

2026-03-27 16.99MB 15 页 7 4 1知币
Cyclodextrin-enhanced edible coatings for extending shelf life of perishable foods: A comprehensive review with emphasis on fruits and vegetables

2026-03-27 4.53MB 20 页 5 4 1知币
Hydrophobic interactions between gallic acid and buckwheat: Impacts on structural, rheological, and digestive properties of extruded noodles

2026-03-27 2.78MB 12 页 8 4 1知币
Material characterisation of bioplastics: Influence of different starch sources in fish gelatin-based blends

2026-03-27 4.45MB 12 页 5 4 1知币
Plant starch extraction, modification, and green applications: a review

2026-03-20 6.06MB 48 页 12 4 1知币

共21页/403条

上一页
1
2
3
4
5
6
7
8
9
10
下一页

关于我们联系我们隐私声明用户协议上传须知会员协议
©Akwl 2024-2028 河南省安康未来食品科技有限公司 gongnengxingshicai.com, all rights reserved 豫ICP备2025111200号-3

客服

关注

发布

二维码已失效
刷新

打开微信，点击“扫一扫”

安全高效便捷

免密登录