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Food Chemistry: X
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February 2, 2024
Quality properties of fish ball with abalone and its relationship with sensory properties
Shuyi You, Yan Tian, Wenqi Zhang, et al.
International Journal of Biological Macromolecules
|
April 13, 2020
Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization
Yixin Zheng, Yujia Ou, Yi Zhang, et al.
Frontiers in Pharmacology
|
August 1, 2020
Traditional Asian Herbs in Skin Whitening: The Current Development and Limitations
Yibo Hu, Hongliang Zeng, Jinhua Huang, et al.
Frontiers in Nutrition
|
August 26, 2022
A novel lotus seed cross-linked resistant starch: Structural, physicochemical and digestive properties
Lanxin Li, Shuqi He, Yongjie Lin, et al.
International Journal of Biological Macromolecules
|
March 29, 2024
Effect of lotus seed resistant starch on the bioconversion pathway of taurocholic acid by regulating the intestinal microbiota
Shuqi He, Lanxin Li, Suzhen Lei, et al.
Food Research International (Ottawa, Ont.)
|
November 30, 2024
Hydrophobic interaction-induced self-assembly of V-type lotus starch with butyric acid into stable structures: Regulation by butyric acid concentration
Huifang Liu, Zhixiong Lin, Yixin Zheng, et al.
International Journal of Biological Macromolecules
|
December 5, 2021
Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment
Yongjie Lin, Lu Liu, Lanxin Li, et al.
Journal of Agricultural and Food Chemistry
|
January 6, 2022
Effect of Lotus Seed Resistant Starch on Lactic Acid Conversion to Butyric Acid Fermented by Rat Fecal Microbiota
Zhiyun Wang, Yan Lin, Lu Liu, et al.
International Journal of Biological Macromolecules
|
February 26, 2021
Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes
Dongkun Tu, Yujia Ou, Yixin Zheng, et al.
Food Chemistry
|
March 5, 2019
Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch
Chuanjie Chen, Weiqing Fu, Qing Chang, et al.
Page
of 15
Search research articles
Search
Showing results (31-40 of 144) with videos related to
Sort By:
Page
of 15
Food Chemistry: X
|
February 2, 2024
Quality properties of fish ball with abalone and its relationship with sensory properties
Shuyi You, Yan Tian, Wenqi Zhang, et al.
International Journal of Biological Macromolecules
|
April 13, 2020
Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization
Yixin Zheng, Yujia Ou, Yi Zhang, et al.
Frontiers in Pharmacology
|
August 1, 2020
Traditional Asian Herbs in Skin Whitening: The Current Development and Limitations
Yibo Hu, Hongliang Zeng, Jinhua Huang, et al.
Frontiers in Nutrition
|
August 26, 2022
A novel lotus seed cross-linked resistant starch: Structural, physicochemical and digestive properties
Lanxin Li, Shuqi He, Yongjie Lin, et al.
International Journal of Biological Macromolecules
|
March 29, 2024
Effect of lotus seed resistant starch on the bioconversion pathway of taurocholic acid by regulating the intestinal microbiota
Shuqi He, Lanxin Li, Suzhen Lei, et al.
Food Research International (Ottawa, Ont.)
|
November 30, 2024
Hydrophobic interaction-induced self-assembly of V-type lotus starch with butyric acid into stable structures: Regulation by butyric acid concentration
Huifang Liu, Zhixiong Lin, Yixin Zheng, et al.
International Journal of Biological Macromolecules
|
December 5, 2021
Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment
Yongjie Lin, Lu Liu, Lanxin Li, et al.
Journal of Agricultural and Food Chemistry
|
January 6, 2022
Effect of Lotus Seed Resistant Starch on Lactic Acid Conversion to Butyric Acid Fermented by Rat Fecal Microbiota
Zhiyun Wang, Yan Lin, Lu Liu, et al.
International Journal of Biological Macromolecules
|
February 26, 2021
Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes
Dongkun Tu, Yujia Ou, Yixin Zheng, et al.
Food Chemistry
|
March 5, 2019
Moisture distribution model describes the effect of water content on the structural properties of lotus seed resistant starch
Chuanjie Chen, Weiqing Fu, Qing Chang, et al.
Page
of 15