Lv4
530 积分 2024-09-28 加入
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
8小时前
已完结
Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles
2个月前
已完结
A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol binding and Pickering emulsifying capacities
2个月前
已完结
The interactive effects of roasting degree and lipid content on the gas retention capacity in fermented oat dough
2个月前
已完结
Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize
2个月前
已完结
Molecular basis of changes in pasting and rheological properties of starches physically modified by microwave radiation
2个月前
已完结
Dual-frequency ultrasound pretreatment enhances nutritional quality and protein digestibility of germinated grass pea (Lathyrus sativus L.) flour
2个月前
已关闭
Improving functional properties of wheat bran by steam explosion: Insights from structural characteristics, biological activities and metabolomics analyses
2个月前
已完结
Effect of different heat treatments on the physicochemical properties and in vitro digestion of black highland barley flour
2个月前
已完结
Formulation of germinated brown rice fermented products functionalized by probiotics
4个月前
已完结
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