Lv11
10 积分 2025-01-11 加入
Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study
1小时前
待确认
Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder
1小时前
已完结
Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics
11天前
已完结
Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles
11天前
已完结
Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles
11天前
已完结
Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles
11天前
已完结
A novel polysaccharide from blueberry leaves: Extraction, structural characterization, hypolipidemic and hypoglycaemic potentials
1个月前
已完结
Structural, physicochemical and in vitro digestibility of white kidney bean protein-corn starch complexes under various heat treatments
1个月前
已完结
Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors
1个月前
已完结
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
1个月前
已完结
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