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Keyword [Amylose]
Result: 181 - 200 | Page: 10 of 10
181. Differential Expression Effects On High Fat Diet With Different Doses Of Resistant Starch
182. OSA-starch-fatty Acid Research On Preparation,Structure Characterization And Controlled Release Characteristics
183. Study On The Structure And Properties Of Starch In Japonica Rice And Its Products With Different Amylose Content
184. Regulation Of Chain Length Distribution And Anti-digestion Retrogradation Structure Of Starch Via Extrusion-enzyme Synergy
185. Study On The Detection Model Of Lotus Seed Amylose Content Based On Hyperspectral Imaging Technology
186. Optimisation Of The Process For Low-fat Fresh Cheese With Fat Replacer
187. Effects Of Tea Polyphenols On The Formation And In Vitro Fermentation Properties Of Starch-lipid Complexes
188. Effect Of The Ratio Of Amylose To Amylopectin In Mixed Flour Of Coarse Cereals On The Quality Of Extruded Noodles
189. Extraction Of Key Quality Indexes Of Rice Based On Image And Spectrum Analysis
190. Preparation Of Antibacterial Starch-ZnO Nanoparticles And Starchbased Antibacterial Film
191. Effect Of Quinoa Straw Nanocellulose On The Performance Of Corn Starch Film And Its Application In The Preservation Of Lanzhou Lily
192. Effect Of Particle Size On Physicochemical Properties Of High Amylose Maize Starch And Construction Of Starch-based Composite Film
193. Preparation And Stability Of Starch-Based Lycopene Complexes
194. Post-harvest Treatment Of High-amylose Maize And Its Application In Food
195. Extraction Optimization Of High-Amylose Corn Starch And Its Applications In Food
196. Differences In Adsorption Behavior Of Cationic Amylose And Amylopectin And Their Effects On Paper Enhancement
197. Research On Dissolution Behavior Of High Amylose Maize Starch In Ionic Liquid And Preparation Of Inclusion Complex
198. Study On Gelatinization And Film Forming Characteristics Of High Amylose Corn Starch
199. Study On The Effect Of High-amylose Corn Flour On Dough Characteristics And Quality Of Chinese Steamed Bread
200. Influence Of High-amylose Maize Kernel Characteristics On Starch Extraction And Optimization Of Soaking Process
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