Lv1
4 积分 2024-11-24 加入
Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase
6天前
已完结
Influence and underlying mechanism of soluble dietary fiber derived from Ganoderma Lucidum-fermented sweet potato residue on the physicochemical-digestive characteristics of wheat starch
6天前
已完结
Mechanism of interactions between soyasaponins and soybean 7S/11S proteins
2个月前
已完结
Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi
2个月前
已完结
A hierarchical emulsion system stabilized by soyasaponin emulsion droplets
2个月前
已完结
Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening
2个月前
已完结
Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion
2个月前
已完结
Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
2个月前
已完结
The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology
2个月前
已完结
Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
2个月前
已完结
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