Detalhe da pesquisa
1.
Polysaccharide-based nanosystems: a review.
Crit Rev Food Sci Nutr
; : 1-15, 2022 Aug 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-35916785
2.
High Amylose-Based Bio Composites: Structures, Functions and Applications.
Polymers (Basel)
; 14(6)2022 Mar 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-35335565
3.
Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches.
Polymers (Basel)
; 14(14)2022 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-35890646
4.
Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage.
J Food Sci
; 86(5): 1766-1777, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-33884641
5.
New insight in crosslinking degree determination for crosslinked starch.
Carbohydr Res
; 458-459: 13-18, 2018 Mar 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-29428482
6.
Recrystallization kinetics of starch microspheres prepared by temperature cycling in aqueous two-phase system.
Carbohydr Polym
; 198: 233-240, 2018 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30092995