研究论文
Effect of protein types on structure and digestibility of starch-protein-lipids complexes
Li‐Jen Lin, Hui Yang, Chengdeng Chi, Xiaobin Ma
Education Department of Fujian Province South China University of Technology Teagasc - The Irish Agriculture and Food Development Authority
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学术脉络
学科主题
生物医学Food composition and properties
Proteins in Food Systems · Microbial Metabolites in Food Biotechnology
参考文献 31
Resistant starch in food: a review
被引 556Pinky Raigond, Rajarathnam Ezekiel, Baswaraj Raigond · Journal of the Science of Food and Agriculture · 2014
Resistant Starch–A Review
被引 1,652M.G. Sajilata, Rekha Satishchandra Singhal, Pushpa R. Kulkarni · Comprehensive Reviews in Food Science and Food Safety · 2006
Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules
被引 107Fengdan Chang, Xiaowei He, Qiang Huang · Journal of Cereal Science · 2013
此处列出前 3 条
引用本文 136
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
被引 320Tomy J. Gutiérrez, Juscelino Tovar · Trends in Food Science & Technology · 2021
Factors influencing the starch digestibility of starchy foods: A review
被引 159Zhenglei Yang, Yuyang Zhang, Yanwen Wu · Food Chemistry · 2022
Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour
被引 144Ewelina Zielińska, Urszula Pankiewicz, Monika Sujka · Antioxidants · 2021
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