Lv5
1122 积分 2024-12-10 加入
Preparation of wheat protein peptides-calcium chelate by the ultrasound method: Structural characteristics and bioactivity
13天前
已完结
Amyloid-like fibrils accelerate pre-cooked gluten depolymerization during freeze-thaw cycles
2个月前
已完结
Impact of steam explosion and particle size reduction of wheat bran on quality characteristics of whole wheat dough and cookies
2个月前
已完结
Structural enhancement of zein-HPMC composite network for gluten-free buckwheat dough and biscuits quality: Assessing rheology, water dynamics, and microstructure
3个月前
已完结
Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage
3个月前
已完结
Development of high-fiber wheat bread using pre-saturated corn bran
3个月前
已完结
Cereal brans: Transforming upcycled ingredients for sustainable food solutions aligned with SDGs
3个月前
已完结
Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus
4个月前
已完结
Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota
4个月前
已完结
Water mobility and microstructure of gluten network during dough mixing using TD NMR
5个月前
已完结
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