Lv11
50 积分 2023-05-07 加入
Exploring the influence of rice proteins on the gel and digestive properties of rice noodles: based on the interaction with starch
2小时前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
2小时前
已完结
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
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已完结
Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles
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已完结
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
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已完结
The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
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已完结
Understanding the structure, digestibility, texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate
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已完结
Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
3小时前
已完结
Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion
3小时前
已完结
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
3小时前
已完结
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