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High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality
7小时前
求助中
Lipid Content and Fatty Acid Composition of Brown Rice and its Milled Rice of Glutinous Mutant
2个月前
已完结
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
2个月前
已完结
Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees
7个月前
已完结
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
7个月前
已完结
Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol
7个月前
已完结
Functional Hydrogels in Food Applications: A Review of Crosslinking Technologies, Encapsulation Trends, and Emerging Challenges
7个月前
已完结
Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?
7个月前
已完结
Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
10个月前
已完结
Effect of feruloylated arabinoxylan on the retrogradation and digestibility properties of pea starch during short-term refrigeration: Dependence of polysaccharide structure and bound ferulic acid content
11个月前
已完结
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