机译:Optimization of high-pressure-assisted xanthan gum dispersions for the maximization of rheological moduli: Application of time-pressure/ temperature superposition principle
机译:The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics
机译:Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction
机译:pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions
机译:Electrostatic interactions with anionic polysaccharides reduced the degradation of pepsin soluble undenatured type Ⅱ collagen during gastric digestion under pH 2.0
机译:Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior
机译:Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties
机译:Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.)