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机译:直链淀粉含量调节玉米淀粉水解,流变学和微观结构期间在模拟胃肠道消化期间
Soochow Univ Coll Chem Chem Engn & Mat Sci Sch Chem & Environm Engn Life Qual Engn Interest Grp Suzhou 215123 Jiangsu Peoples R China;
Soochow Univ Coll Chem Chem Engn & Mat Sci Sch Chem & Environm Engn Life Qual Engn Interest Grp Suzhou 215123 Jiangsu Peoples R China;
Soochow Univ Coll Chem Chem Engn & Mat Sci Sch Chem & Environm Engn Life Qual Engn Interest Grp Suzhou 215123 Jiangsu Peoples R China;
Soochow Univ Coll Chem Chem Engn & Mat Sci Sch Chem & Environm Engn Life Qual Engn Interest Grp Suzhou 215123 Jiangsu Peoples R China;
Maize starch; Amylose content; in vitro digestion; Rheology; Microstructure; Hydrogel;
机译:柠檬酸水解高直链玉米淀粉制得的抗性淀粉及其体外模拟发酵
机译:高直链玉米淀粉柠檬酸水解制得的抗性淀粉及其体外模拟发酵
机译:从高直链玉米淀粉制备微晶淀粉过程中水解动力学和直链淀粉含量的变化
机译:可溶性膳食纤维对模拟人体消化期间淀粉水解和糖释放的影响
机译:高直链玉米淀粉中抗性淀粉的形成。
机译:高直链玉米淀粉和丁酰化高直链玉米淀粉对乙氧基甲烷诱导的肠癌的影响
机译:丁酰化淀粉不易被酶 ud 水解并增加大包丁酸酯比高直链玉米淀粉的含量 鼠