位置：成果数据库 > 期刊 > 期刊详情页
The interaction between tea polyphenols and rice starch during gelatinization
  • ISSN号：0891-8961
  • 期刊名称：Food Science and Technology
  • 时间：2011
  • 页码：569-577
  • 相关项目：稻米原料及其主食制品的加工特性研究
作者： Y Wu|Q Lin|Z Chen|HX Xiao|
同期刊论文项目
稻米原料及其主食制品的加工特性研究
期刊论文 30
同项目期刊论文
Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice St
Fractal analysis of the retrogradation of rice starch by digital image processing
Inhibitory Effects of Green Tea Polyphenols on the Retrogradation of Starches from Different Botanic
Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant
Preparation of chitosan oligomers COS and their effect on the retrogradation of intermediate amylose
Production of Maltose Syrup by Enzymatic Conversion of Rice Starch
不同品种籼米生产的鲜湿米粉理化特性与感官品质
甜菜碱及其盐酸盐对籼米蒸煮及α-方便米饭的影响
脱水方便米饭的稻米品种筛选
物性处理对籼米粉及其淀粉回生的影响
Effect of green tea polyphenols on the gelatinization and retrogradation of rice starches with diffe
Physico - chemical properties of flour , starch , and modified starch of two rice varieties
糙米的应用研究与发展前景
鲜湿米粉生产中HACCP关键控制点分析
浸泡工艺对糙米发芽率的影响
Physicochemical properties of chemically modified starches from different botanical origin
茶多酚对籼米淀粉回生抑制作用的研究
响应面优化冷榨花生粕酶法制备多肽工艺的研究
BoX-Behnken响应面优化冷榨花生粕酶解制备花生肽工艺
高效液相色谱法测定发芽糙米中γ-氨基丁酸含量
我国主稻作区稻谷镉和铅含量及其分布特征
米糠油制备及其脂肪酸的气相色谱分析
米糠微波稳定化工艺优化
酶法水解脱脂米糠蛋白抗氧化性质研究
发芽糙米蒸煮食用品质相关性研究
Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties
FT-IR光谱法测定籼米淀粉回生