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40 积分 2025-03-25 加入
Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein
1个月前
已完结
Structure–digestibility modulation of wheat starch in moisture-controlled heat-treated flour and its functional implications in steamed sponge cake
1个月前
已完结
Tardigrade‐Inspired Wide‐Temperature‐Adaptable and Shape‐Programmable Hydrogel Dampers
1个月前
已完结
Tardigrade‐Inspired Wide‐Temperature‐Adaptable and Shape‐Programmable Hydrogel Dampers
1个月前
已完结
3D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia‐Friendly Applications
1个月前
已完结
Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method
1个月前
已完结
Stable Nano‐Casein Emulsions Prepared by a Scalable Two‐Stage High‐Pressure Homogenization Process for Oral Calcium Delivery
2个月前
已完结
Chemical Analysis of the Antihyperglycemic, and Pancreatic α-Amylase, Lipase, and Intestinal α-Glucosidase Inhibitory Activities of Cannabis sativa L. Seed Extracts
2个月前
已完结
Investigation of synergistic effect and mechanism of green tea extract and coffee extract on α-amylase and α-glucosidase inhibition
2个月前
已完结
In vitro antioxidant activities of African birch (Anogeissus leiocarpus) leaf and its effect on the α-amylase and α-glucosidase inhibitory properties of acarbose
2个月前
已完结
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