Works by Duyen, Trinh Thi My
Results: 4
Fabrication and Functional Properties of Curcuma Starch Nanoparticles as Affected by Different Degree of Polymerization of Debranched Curcuma Starch.
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- Starch / Staerke, 2022, v. 74, n. 1/2, p. 1, doi. 10.1002/star.202100163
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- Article
Comparison in morphology, structure and functionality of curcumin‐loaded starch nanoparticles fabricated from short, medium and long chain‐length debranched cassava starches.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6913, doi. 10.1111/ijfs.15389
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- Article
Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3045, doi. 10.1007/s11694-021-00892-z
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- Article
Substitution of wheat flour with highly enzyme-resisted cassava starch and its effect on starch digestibility and quality of breads.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 2, p. 1004, doi. 10.1007/s11694-018-0014-z
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- Article