基于C-13 SSNMR谱学的淀粉有序结构及其对消化性影响机制的研究

31901646
2019
C2002.食品生物化学
吴迪
青年科学基金项目
讲师
南京财经大学
24万元
核磁共振;微观结构;消化特性;结构有序性;多糖
2020-01-01到2022-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
查看更多信息请先登录或注册
查看更多信息请先登录或注册
查看更多信息请先登录或注册
重置
序号 标题 类型 作者
1 Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients 期刊论文 Cheng Weiwei;Gao Li;Wu Di;Gao Chengcheng;Meng Linghan;Feng Xiao;Tang Xiaozhi
2 Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality 期刊论文 Di Wu;Fei Ge;Hong Ma;Ruhui Xia;Weiwei Cheng;Xiaozhi Tang
3 外源表没食子儿茶素没食子酸酯添加对荞麦粉理化特性和碗托食用品质的影响 期刊论文 吴迪;夏如卉;马红;汤晓智
4 Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao 期刊论文 Jiayu Cheng;Jiayu Wang;Fenglian Chen;Di Wu;Chengcheng Gao;Weiwei Cheng;Zhenjiong Wang;Xinchun Shen;Xiaozhi Tang
5 Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies 期刊论文 Fei Ge;Ruhui Xia;Di Wu;Weiwei Cheng;Linghan Meng;Zhenjiong Wang;Xiaozhi Tang
6 一种基于顺磁掺杂的利用固体核磁共振技术检测淀粉有序结构的方法 专利 吴迪;马红;汤晓智
7 Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles 期刊论文 Shuyi Zhang;Xuyang Sun;Xiang Xu;Xiao Feng;Zhenjiong Wang;Linghan Meng;Di Wu;Xiaozhi Tang
8 Insight into multi‑scale structural evolution during gelatinization process of normal and waxy maize starch 期刊论文 Di Wu;Hong Ma;Meixia Fu;Xiaozhi Tang
查看更多信息请先登录或注册

相关项目

趋势报告

经验分享