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130 积分 2026-04-22 加入
Structural, physicochemical and functional properties of dietary fiber from black rice bran treated by different processing methods
14天前
已完结
Effects of exogenous amyloid protein fibril aggregates on in vitro digestibility, structural properties and retrogradation of starch in extruded reconstituted rice
14天前
已完结
Effects of different extrusion temperatures on the physicochemical properties, edible quality and digestive attributes of multigrain reconstituted rice
14天前
已完结
Sustainable transition for cereal-based agri-food systems in China: Prospective advantages of whole-grain adoption
14天前
已完结
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
15天前
已完结
The mechanisms of changes in the starch inner-structures of germinated parboiled rice: the role of processing
15天前
已完结
Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties
15天前
已完结
Potential of calcium-chelating bamboo shoot peptides as a novel calcium supplement: preparation, structural characterization, physical properties, and bioactivities
17天前
已完结
Characterization and Mechanism of a Novel Rice Protein Peptide (AHVGMSGEEPE) Calcium Chelate in Enhancing Calcium Absorption in Caco-2 Cells
25天前
已完结
Preparation, In vitro evaluation of calcium transport, and chelation mechanism of rice bran peptide-calcium chelate
25天前
已完结
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