Lv3
206 积分 2025-02-23 加入
Enzymatic and chemical modification of zein for food application
3小时前
待确认
Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents
4小时前
已完结
Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation
7天前
已完结
Insights into the changes of structure and digestibility of microwave and heat moisture treated quinoa starch
7天前
已完结
Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents
11天前
已完结
Improving the quality and digestibility of wheat flour starch and protein for noodles through ultrasound, high hydrostatic pressure, and plasma technologies: A review
12天前
已完结
Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix
20天前
已完结
Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours
20天前
已完结
Effect of non-starch components on the structural properties, physicochemical properties and in vitro digestibility of waxy highland barley starch
20天前
已完结
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