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1 Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch [期刊论文]

来源：FOOD CHEMISTRY , 174卷 , 2015

作者:Hu, Xiao-Pei;Huang, Ting-Ting;Mei, Ji-Qiang;等

关键词:Waxy wheat starch;Continuous retrogradation;...

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2 Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates [期刊论文]

来源：FOOD CHEMISTRY , 227卷 , 2017

作者:Zhang, Yehui;Zhang, Yousheng;Liu, Xueming;等

关键词:Pig skin;Collagen hydrolysate;...

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3 Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios [期刊论文]

来源：FOOD CHEMISTRY , 221卷 , 2017

作者:Liu, Rui;Xu, Chen;Cong, Xu;等

关键词:Oligomeric procyanidins (OPCs);Maize starch;...

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