Lv12
44 积分 2025-09-02 加入
Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review
10小时前
已完结
Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas
12小时前
已完结
Black rice bran as an ingredient in noodles: chemical and functional evaluation
14小时前
已完结
Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles
14小时前
已完结
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
8天前
已完结
Effect of protein–starch interactions on starch retrogradation and implications for food product quality
8天前
已完结
Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements
9天前
已完结
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
9天前
已完结
Hydrocolloid interaction with water, protein, and starch in wheat dough
10天前
已完结
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
10天前
已完结
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