Funder
Ministry of Science and Technology of the People's Republic of China
National Key Research and Development Program of China
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference40 articles.
1. Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis;Akllolu;Food Chemistry,2022
2. Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch;Chang;Food Hydrocolloids,2023
3. A combined recrystallization and acetylation strategy for resistant starch with enhanced thermal stability and excellent short-chain fatty acid production;Chang;Food Chemistry,2023
4. Development of an isotope dilution UHPLC-QqQ-MS/MS-based method for simultaneous determination of typical advanced glycation end products and acrylamide in baked and fried foods;Cheng;Journal of Agricultural and Food Chemistry,2021
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