Lv51
952 积分 2025-04-09 加入
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch
11天前
已完结
Effects of Rice, soy, and whey protein additions on quality characteristics and in vitro digestibility of Rice cakes
12天前
已完结
Modulation mechanism of starch gelatinization and gluten network restructuring in wheat flour during atmospheric steam treatment
25天前
已完结
Effects of different exogenous proteins on rice starch retrogradation behavior and their potential mechanisms
1个月前
已完结
Effect of addition of soybean protein isolate on the retrogradation of rice starch
1个月前
已完结
Effect of boiling time on noodle surface tackiness: Roles of gluten network and broth components in steamed-then-boiled noodles
1个月前
已关闭
Understanding the role of starch and gluten protein in potato pulp/wheat mixed dough
1个月前
已关闭
Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes
1个月前
已完结
Starch–fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues
1个月前
已完结
A new physical starch modification method: Pressure annealing treatment (PAT)
1个月前
已完结
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