Lv1
90 积分 2024-05-07 加入
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits
1小时前
已完结
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins
1个月前
已完结
Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins
1个月前
已完结
Amyloids and Amyloid-like Protein Aggregates in Foods: Challenges and New Perspectives
1个月前
已完结
Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications
1个月前
已完结
Wheat gluten amyloid fibrils: Conditions, mechanism, characterization, application, and future perspectives
2个月前
已完结
Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion
4个月前
已关闭
The interaction between starch and phenolic acids: effects on starch physicochemical properties, digestibility and phenolic acids stability
5个月前
已完结
Comparison of lipid structure and composition in human or cow's milk with different fat globules by homogenization
5个月前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
6个月前
已完结
皖公网安备34019202002308
