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266 积分 2024-12-31 加入
Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound
19天前
已完结
Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound
19天前
已完结
Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
19天前
已完结
Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity
20天前
已完结
Effects of pressing temperature on selenium speciation, volatile profiles, and sensory evaluation in selenium-enriched rapeseed oils
1个月前
已完结
Formulation and characterization of functional yogurt fortified with red beetroot peel polyphenols and color pigments encapsulated in water-in-oil-in-water emulsions
1个月前
已完结
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
1个月前
已完结
Enzymatically modified corn fiber gum as a potential prebiotic and fat replacer in low-fat yogurt: Effects on probiotic viability and quality attributes
1个月前
已完结
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability
1个月前
已完结
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
1个月前
已完结
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