99 results on '"Fu Xiong"'
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2. The influence of pulse cell wall structure and cellular protein matrix on the in vitro digestion kinetics of starch: A dual encapsulation mechanism
3. Structural changes and degradation mechanism of type 3 resistant starch during in vitro fecal fermentation
4. Exploring the synergistic benefits of insoluble dietary fiber and bound phenolics: Unveiling the role of bound phenolics in enhancing bioactivities of insoluble dietary fiber
5. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
6. Osteopontin enhances the probiotic viability of Bifidobacteria in pectin-based microencapsulation subjected to in vitro infant gastrointestinal digestion
7. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method
8. Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth
9. Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms
10. Bubble cavity for ethylene encapsulation based on starch-fatty acid salt complex
11. Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ
12. Starch-entrapped microspheres enhance gut microbiome-mediated anti-obesity effects of resistant starch in high-fat diet induced obese C57BL/6J mice
13. Salt adopted in soaking solution controls the yield and starch digestion kinetics of intact pulse cotyledon cells
14. Physicochemical, functional and biological properties of soluble dietary fibers obtained from Rosa roxburghii Tratt pomace using different extraction methods
15. Physicochemical and functional properties of chitosan-based edible film incorporated with Sargassum pallidum polysaccharide nanoparticles
16. In vitro fecal fermentation characteristics of mutant rice starch depend more on amylose content than crystalline structure
17. Propionylated high-amylose maize starch alleviates obesity by modulating gut microbiota in high-fat diet-fed mice
18. Molecular encapsulation of cinnamaldehyde in V-type starch: The role of solvent and temperature
19. Amylose content and pre-freezing regulate the structure and oil absorption of polyelectrolytes-based starch cryogel
20. Complexation temperature regulation of the ordered structure of “empty” V-type starch
21. Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation
22. Developing DHA microcapsules using linear dextrin aggregates of different chain length distributions
23. Characterization of a novel starch-based foam with a tunable release of oxygen
24. Starch-lauric acid complex-stabilised Pickering emulsion gels enhance the thermo-oxidative resistance of flaxseed oil
25. Structure characterization of soybean peptides and their protective activity against intestinal inflammation
26. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin
27. Effect of lipids complexes on controlling ethylene gas release from V-type starch
28. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology
29. Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion
30. In vitro fermentation of human milk oligosaccharides by individual Bifidobacterium longum-dominant infant fecal inocula
31. Starch retrogradation in potato cells: Structure and in vitro digestion paradigm
32. Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity
33. Enhanced stability and controlled release of menthol using a β-cyclodextrin metal-organic framework
34. Type 1 resistant starch: Nutritional properties and industry applications
35. Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells
36. In vitro digestion of the whole blackberry fruit: bioaccessibility, bioactive variation of active ingredients and impacts on human gut microbiota
37. Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling
38. Characteristics and ethylene encapsulation properties of V-type linear dextrin with different degrees of polymerisation
39. In vitro fecal fermentation outcomes of starch-lipid complexes depend on starch assembles more than lipid type
40. Solid encapsulation of lauric acid into “empty” V-type starch: Structural characteristics and emulsifying properties
41. Side-by-side and exo-pitting degradation mechanism revealed from in vitro human fecal fermentation of granular starches
42. Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree
43. Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior
44. Immobilization of chitosan grafted carboxylic Zr-MOF to porous starch for sulfanilamide adsorption
45. Ordered structure of starch inclusion complex with C10 aroma molecules
46. Ultrasonic degradation effects on the physicochemical, rheological and antioxidant properties of polysaccharide from Sargassum pallidum
47. Structural characterization and immune enhancement activity of a novel polysaccharide from Moringa oleifera leaves
48. The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide
49. In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota
50. Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment
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