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50 积分 2025-11-20 加入
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
7天前
已完结
Gluten and starch mixing and pasting behavior as affected by replacing sodium chloride with sodium replacers in wheat flour dough
19天前
已完结
Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts
19天前
已完结
Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food
1个月前
已完结
Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties and microstructure in brown rice of selected Indian rice varieties
1个月前
已完结
Enhancing β-carotene stability and bioaccessibility: Epigallocatechin-3-gallate modification insoluble rice bran multicomponent complex as Pickering emulsion carrier
1个月前
已完结
Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice
1个月前
已完结
Starch structure-function relationships and modified starch requirements for applications in dairy analogues: Molecular insights, modification impacts, and applications
1个月前
已完结
Synergistic modification of rice starch by ultrasound and yeast polysaccharides: Insight into the structural and physicochemical properties
1个月前
已完结
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