Lv51
850 积分 2025-03-10 加入
Polysaccharide-protein composite systems in dysphagia-oriented food design: interactions, applications, and additive manufacturing
9天前
已完结
Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities
1个月前
已完结
Effects of Superheated Steam Treatment on the Physicochemical Properties of Buckwheat Flour and the Quality Attributes of Buckwheat Noodles
1个月前
已完结
Designing food matrix structure by adjusting the ratio of soluble/insoluble wheat bran dietary fiber to mitigate the inhibition on wheat protein digestion: Application in noodles
1个月前
已完结
The effect of wheat bran soluble dietary fiber on the digestion characteristics of noodles
1个月前
已完结
Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles
1个月前
已完结
Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
1个月前
已完结
The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study
1个月前
已完结
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