ZH
Zhang, Huayong
4 yayın · 124 atıf · 2021–2024
Yayın
4
Atıf
124
Yıllar
2
Yayınlar
| Başlık | Yıl | Tip | Atıf |
|---|---|---|---|
|
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths (vol 144, 111271, 2021)
|
2024 | Correction | 0 |
|
Effects of proteins on the structure, physicochemical properties, and <i>in vitro</i> digestibility of wheat starch-lauric acid complexes under various cooking methods
|
2021 | Article | 19 |
|
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
|
2021 | Article | 50 |
|
The formation and <i>in vitro</i> enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage
|
2021 | Article | 55 |